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Ireland’s Beloved Jambon

Ireland’s Beloved Jambon

Yields 12 Servings
occasions
Breakfast, Lunch
dairy ingredients
Butter, Milk, Cheese
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Ireland’s Beloved Jambon

INGREDIENTS

For the roasted red onion

For the cheesy sauce

DIRECTIONS

1
Mix together the onions, oil, seasoning and sprinkle with sugar.
2
Pop in an ovenproof casserole, set around 200°C for 30 minutes, then mix and cover and continue to cook for 15 minutes.
3
Allow to cool.

For the roasted red onion

4
Melt butter at low heat
5
Stir in the flour and mix well until a dough starts to form
6
Gradually pour in the milk, mixing really well so that there are no lumps in the sauce
7
Once all the milk has been added, add the grated cheeses and a pinch of nutmeg, pepper and salt
8
Mix well until you get a thick cheese sauce
9
Add the finely cubed ham to the sauce
10
Allow the mixture to cool

For the cheesy sauce

11
Roll out the pastry and cut each sheet into 6 squares
12
Put a scoop of the cheese mixture in the centre of each square and a little of the caramelized onion, on top
13
Fold the corners to the centre and make sure they overlap (to avoid the ham and cheese from pouring out of the pastry)
14
Pinch together the edges where needed
15
Brush the egg mix over the pastry and sprinkle the final bit of cheese on top, and repeat for the other squares.
16
Place on oven tray and bake at 200°C for 15-20 minutes or until golden-brown.

Recipe by Niamh Fox

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

For the roasted red onion

For the cheesy sauce

To make the caramelised onions

1
Mix together the onions, oil, seasoning and sprinkle with sugar.
2
Pop in an ovenproof casserole, set around 200°C for 30 minutes, then mix and cover and continue to cook for 15 minutes.
3
Allow to cool.

To make the cheesy sauce

1
Melt butter at low heat
2
Stir in the flour and mix well until a dough starts to form
3
Gradually pour in the milk, mixing really well so that there are no lumps in the sauce
4
Once all the milk has been added, add the grated cheeses and a pinch of nutmeg, pepper and salt
5
Mix well until you get a thick cheese sauce
6
Add the finely cubed ham to the sauce
7
Allow the mixture to cool

To assemble the jambon

1
Roll out the pastry and cut each sheet into 6 squares
2
Put a scoop of the cheese mixture in the centre of each square and a little of the caramelized onion, on top
3
Fold the corners to the centre and make sure they overlap (to avoid the ham and cheese from pouring out of the pastry)
4
Pinch together the edges where needed
5
Brush the egg mix over the pastry and sprinkle the final bit of cheese on top, and repeat for the other squares.
6
Place on oven tray and bake at 200°C for 15-20 minutes or until golden-brown.
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