Homemade jambons (Irish ham & cheese pastry pockets)
There’s no denying there’s a lot of Irish in Australia, and although there are a lot of Irish products you can get here (Kerrygold, Clonakilty pudding, ..) there are loads of things they miss when far away from home. Before getting out here myself, my boyfriend had been out here for 2 months already and when I asked him what food he misses most from home, the first thing he said was: jambons! And apparently that seemed to be the case for some of his friends too so I figured I’d make a huge batch of them and share it on the blog.
I originally thought it would be super easy to make, but I did mess up the filling originally but was able to salvage it on the spot without having to remake it all. The problem was that my filling had become way too runny, and once I scooped it onto the puff pastry it just went everywhere. I added heaps more cheese to make it thicker and left the filling in the fridge for a while before making the rest of the batch. I adjusted my quantities then and added less milk when I made them again, and now they’re absolutely perfect.
|500g cheese I used a mix of Mozzarella, Cheddar & Parmesan; but you can go for white cheddar, emmental, ..|
|400g sliced ham|
|500ml full fat milk|
|50g all-purpose flour|
|1kg puff pastry squares|
|pinch of nutmeg|