Homemade jambons (Irish ham & cheese pastry pockets)

There’s no denying there’s a lot of Irish in Australia, and although there are a lot of Irish products you can get here (Kerrygold, Clonakilty pudding, ..) there are loads of things they miss when far away from home. Before getting out here myself, my boyfriend had been out here for 2 months already and when I asked him what food he misses most from home, the first thing he said was: jambons! And apparently that seemed to be the case for some of his friends too so I figured I’d make a huge batch of them and share it on the blog.

I originally thought it would be super easy to make, but I did mess up the filling originally but was able to salvage it on the spot without having to remake it all. The problem was that my filling had become way too runny, and once I scooped it onto the puff pastry it just went everywhere. I added heaps more cheese to make it thicker and left the filling in the fridge for a while before making the rest of the batch. I adjusted my quantities then and added less milk when I made them again, and now they’re absolutely perfect.

Homemade jambons

Serves: 24 pastries


  • 500g cheese (I used a mix of Mozzarella, Cheddar & Parmesan; but you can go for white cheddar, emmental, ..)
  • 400g slices of ham
  • 500ml full fat milk
  • 50g flour
  • 50g butter
  • 1 egg
  • pepper
  • pinch of nutmeg
  • 1kg puff pastry (square sheets)



Melt butter at low heat, stir in the flour and mix well until a dough starts to form.


Gradually pour in the milk, mix really well so that there's no lumps in the sauce.


Once all the milk has been added, add the cheese and a pinch of nutmeg & pepper. Mix well until you get a thick cheese sauce.


Cut up the ham in small pieces and add them to the sauce.


Cut out squares in the pastry and crack the egg and mix it well. Put the pastry squares on a baking tray lined with baking paper.


Put a scoop of the mixture in the centre of the pastry, fold the corners to the centre and make sure they overlap (to avoid the ham & cheese from pouring out of the pastry). Pinch together the edges where needed (see photo above, in the top right corner you'll see a pastry with open edges, make sure to pinch them together). Brush the egg over the top of the pastry and repeat for the other squares.


Place the tray in the oven at 200° for 15-20 minutes or until golden-brown.

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