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Jambons

Jambons are a type of square pastry filled with cheese and ham. The name is derived from the French word for ham, and they are common in Ireland and the UK.

Source and licence

"Jambons" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jambons, revision 4587200), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jambons&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587200

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ireland. Associated with Ireland by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat oven to 200°C (400°F).
  2. Melt butter over medium heat and add flour. Cook for 5 minutes and begin adding milk gradually until the mixture thickens.
  3. Cut your pre-prepared puff pastry into squares and spoon a generous amount of the mixture onto each square. Sprinkle some ham and grated cheese on top.
  4. Fold the corners of the puff pastry so that they meet in the centre, forming a panier feuilleté (puff pastry basket) shape.
  5. Beat the egg and brush it over each sealed panier feuilleté.
  6. Bake for 20–25 minutes until puffed and golden brown.