Jambons 2-Ways

Ingredients

For the cheese sauce

• • 2 tbsp butter

  • 2 tbsp plain flour

  • 250ml milk

  • 100g Dubliner Mature White, grated

  • 1 tsp flaky salt

  • ¼ tsp ground black pepper

For the Jambon

• • 1 sheet puff pastry

  • 50g Dubliner Mature White, grated

  • 50g diced chorizo

  • 1 egg, beaten

  • 3 pinches nigella seeds

Directions

1. 1. For the filling, melt butter in a medium sized pot set over medium heat. Add the flour and stir it into the melted butter, cook for about 5 minutes. Slowly whisk in the milk, continue cooking until mixture thickens, stirring continuously with a whisk.

   2. Add 100g Dubliner Mature White and stir in until melted. Remove from heat and leave to cool for 20-30 minutes.

   3. Pre-heat oven to 200°C / 180°C fan assisted.

   4. Lay puff pastry sheet on a baking tray lined with parchment paper. Use a sharp knife or pizza cutter to cut the pastry into 6 squares. Spoon the cooled cheese sauce into the centre of each square then top with a bit of grated cheese.

   5. Sprinkle chorizo over the filling of 3 of the jambons.

   6. Fold the corners of the puff pastry so that they meet in the centre to create small parcels.

   7. Brush the top of the pastry with the beaten egg, then sprinkle nigella seeds over the 3 jambons that don’t have chorizo. Finally, sprinkle with any remaining cheese.

   8. Bake in the pre-heated oven until golden and the bottoms of the jambons are cooked, about 20 minutes.

   9. Leave to cool on the tray on a wire rack before enjoying still-warm or cold.