Chef's Delight: Bacon and cheese jambons

Lavey Chef Shane Smith brings us this delicious recipe for bacon and cheese jambons - comfort food at its best!

INGREDIENTS

One 400g “Roll It” all butter Irish puff pastry

20g plain flour

20g butter

120ml milk

Salt & pepper

55g grated cheese

Five slices cooked bacon

4tbsp chopped parsley

Egg Wash (1 eggs whisked with 2tbsp milk)

20g grated cheese to garnish

METHOD

To make the filling, in a saucepan melt the butter and add the flour.

Stir this with a wooden spoon until you have a paste (roux), cook this over a gentle heat for 30 seconds.

Gradually add the milk and whisk to remove lumps.

Once all the milk is added and the mix is lump free, remove from the heat and add the grated cheese & bacon. Mix.

Finally check for seasoning and add the chopped parsley. Set aside.

Preheat your oven to 200C/180C fan.

Take a block of the “Roll It” all butter puff pastry (available in the frozen section of Supervalu) and roll it out on a floured work surface to a 12” square and cut this in four. Leaving you with 4 x 6” squares.

Divide the filling between the four squares. Spoon into the centre and egg wash the edges.

Fold each corner of the puff pastry square into the centre and egg wash the outside and sprinkle on some more cheese.

Place these onto a lined tray and bake in the preheated oven for 20/25 minutes until golden brown and delicious.

These jambons are perfect enjoyed as it or even nicer with some dressed salad leaves.

ABOUT THE CHEF

Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.

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