This British recipe serves 4 and is perfect for a midday meal. The preparation requires 30 minutes whilst the cooking will take around 20 minutes.
To pull off this dish, you’ll need the subsequent ingredients:
– Butter and plain flour, both weighing 30g
– 250ml of milk
– Coolea cheese, grated and weighing 60g
– Eight asparagus spears
– A handful of sliced chives
– The zest of one lemon
– Sea salt and black pepper for taste
– A single sheet of ready-made puff pastry
– One egg (for the egg wash)
– Vegetable oil, 2 teaspoons
– Additional 10g butter
Before beginning the cooking process, preheat the oven to 200 degrees. Melt butter in a small pot, and stir in the flour. After a minute, integrate the milk and bring to a boil until it thickens. Remove from heat and mix in the grated Coolea cheese, letting it cool a bit.
Spare the asparagus tips, and slice the rest into small pieces, which then should be added to your previously made sauce. This is also where you put in the chives and lemon zest, adjusting taste with sea salt and pepper.
On the ready-puff pastry sheet, slice four squares and spoon a fair amount of the cheese sauce in the middle of each. Fold each square to form a jambon shape and place them in the fridge for 20 minutes to let them set.
Place a baking paper on a hot baking tray, and upon it, put your prepared jambons. Use the eggwash to brush the pastries, and put them in the oven to bake for 20 minutes until they turn a gorgeous golden brown.
While your jambons are being baked, you can simultaneously heat vegetable oil and butter in a frying pan, and sauté the asparagus tips for 3-4 minutes. When ready, use these as a garnish for your freshly-baked jambons. Serve immediately. Enjoy your meal!