Ham & Cheese Jambon Pastries
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This recipe shows you how to make Irish jambons. These tasty ham and cheese pastries are easy to make and can be prepared in advance. They freeze well!
What is jambon
In Ireland, it is a savory puff pastry pocket filled with ham and cheese. You will find this snack at every deli counter all over the country. They are typically enjoyed for breakfast.
They are definitely as popular as Irish breakfast in a baguette or sausage rolls. If you are visiting Ireland, make sure to buy a few!
4 reasons to make ham and cheese puff pastry bites
- They are perfect for kids lunch boxes, parties, picnics or whenever you need to use your leftover ham (Easter, Christmas,…)
- They are quick and easy to make – 15 pastries will be on your table in 30 minutes. This time also includes the prep!
- Because they are a crowd’s favorite snacks!
- Easy recipe.
How to make Irish jambons
Ingredients:
- Ham
- Cheese
- Eggs
- Puff pastry
Tools:
- Mixing bowl & whisk/fork
- Grater – when grating the cheese yourself
- Knife
- Two teaspoons – for easy spooning of the filling, a cookie scoop will also work
- Pastry brush
- Cup or small bowl – for egg wash
- Baking sheet/tray & baking parchment paper
First, in a bowl beat the eggs. Save some of the mixture for egg wash. About a tablespoon will be just enough.
To the same mixing bowl add diced ham and shredded cheese. Mix this well. The mixture will thicken and to some, it looks like scrambled eggs. But note that the jambon filling is made with raw eggs, not cooked like it may seem to look in the photos.
To make pockets for the filling, cut the puff pastry into squares. 3 to 3.5 inches/7.5 to 9 centimeters wide is a good size.
Place them on a baking sheet and spoon a teaspoon of the mixture in the middle of each pastry square.
Bring each corner of the pastry towards the center of the pocket and pinch together. Brush with egg wash and bake until nicely golden brown.
Expert tips
- A pizza cutter helps cut puff pastry faster and easier. If you have one, use it!
- To scoop out the jambon filling, the easiest thing to do is use 2 teaspoons. Scoop the mixture with one and use the other one to slide it off right to the middle of each square.
- In case you forgot to keep a bit of the egg for brushing these puff pastry pockets, use milk instead or don’t use anything. They might look paler but will still taste good!
- Make sure you preheat the oven before adding jambons in. It is an important step when making puff pastry recipes so do not skip this. It affects the outcome of your pastries. Putting them in a cold oven can cause that the pockets will not rise and puff as they should.
- Every oven is different and so is the pastry. This means it can take more/less time for your pastries to puff so keep an eye on them.
Frequently asked questions
These ham and cheese pastries are a great recipe to make ahead. They freeze very well! Flash-freeze them for an hour or so on a tray lined with parchment paper and then transfer into a resealable bag. They will keep in the freezer for up to 3 months.
Bake them from frozen in a preheated oven at 400 Fahrenheit/200 Celsius for 20 – 30 minutes. The time can vary depending on their size.
Yes, you can! They will take about 10 minutes or so!
Ingredient substitutions:
- Cheddar – You can use gouda, edam or even grated mozzarella. I prefer cheddar here. While you can substitute if you want, it is good to remember that different cheeses melt differently – some quicker than others, some more than others – meaning they can be runnier and ooze out of your savory pastries.
- Egg – You could omit the egg. However, bear in mind that when you do, these ham and cheese pastries won’t be so full looking so I would recommend adding more cheese.
- Egg wash – You can make Irish jambons with as well as without it. Or you can use milk instead.
- Ham – Bacon or pancetta will work great. No need to pre-cook the bacon, when cut thinly. It will cook in the oven.
What ham to use?
Breakfast ham or ham steak are great or ask at your local deli counter to cut it into ¼-inch slices. This puff pastry recipe works also well with any leftover Easter ham.
Storage:
These baked ham and cheese pockets are best enjoyed while still warm, but they still taste delicious cold. Any leftovers should be stored in an airtight container in the fridge. They should last up to 2 days.
Make ahead:
You can make these in advance and freeze before baking (When using chilled puff pastry only. Don’t re-freeze thawed pastry).
Flash freeze them on a tray for 1 hour, then transfer into a resealable freezer-friendly bag. Then simply bake from frozen!
What puff pastry should I use?
I use chilled ready-rolled puff pastry. It is easy to use, and it does not need any thawing nor rolling out.
You can use any kind you like or have available in your store. They are best baked at 400 Fahrenheit/200 Celsius. The cooking time can vary but these will need about 20 minutes.
More Irish recipes you might like to try:
More savory puff pastry snacks:
- Sausage Rolls
- Bacon Pinwheels
- Sweet Chili Breadsticks – Great on their own or with creamy soups!
- Tuna Empanadas – A favorite Spanish snack, these are made with puff pastry.
Watch how to make ham & cheese jambons
Ham and Cheese Jambon Pastries
Ingredients
- 2 eggs , see note 1
- 3/4 cup ham , diced (120 grams), see note 2
- 1.5 cups cheddar cheese , shredded (100 grams)
- 1 puff pastry sheet , chilled, pre-rolled (10 ounces/275 grams), see note 3
Instructions
- Preheat oven to 400 Fahrenheit/200 Celsius.
- In a mixing bowl beat the eggs. Pour about a tablespoon into a cup, add 1 teaspoon of water and set aside. To the mixing bowl, add diced ham and shredded cheddar. Mix until well combined. The mixture will look thick. This is OK.
- Cut the puff pastry into squares (3-3.5 inch/7.5-9 cm wide is ideal). Place a heaped teaspoon of the filling in the middle of each square (Tip: scoop the filling with one teaspoon and transfer it onto the square sheet. Use the other teaspoon to slide the filling off onto the square).
- Bring each corner towards the center so they are overlapping each other. Press the last one down stronger to form parcels. Don’t press down too much, you want them to open up during baking. Note: It is totally fine if they don’t open.
- Brush each with egg wash (the saved egg and water mixture) and bake for about 20 minutes or until done.
- Enjoy warm or cold.
Notes
- You can use medium, large, extra-large eggs. When using small eggs, add 1 more. Note that the eggs are not cooked! It seems that some readers think the egg and cheese mixture in the video are scrambled eggs. That is not the case.
- You can also use diced bacon or pancetta, leftover Easter ham, breakfast ham or ham steaks.
- They are done when the bottom is golden brown and the pastry is nicely puffed.
- I like using chilled pre-rolled puff pastry. It is very easy to use and doesn’t require any thawing or rolling out. If you prefer working with frozen puff pastry, then go ahead and use that.
- If in doubt or having a question, check the post above this recipe card. It includes a lot of tips as well as FAQ’s and a video!
Hi just wondering can you freeze these once made without cooking the first? Thanks
Hi Louise. Yes, you can!
Are you supposed to COOK the beaten eggs before putting on the pastry?
Hi Cathi. No, you don’t cook them. You mix the raw eggs with other ingredients.
How about storage? Can they be made a day ahead?
You can make them a day ahead if you like, Mary. They should last for 2-3 days in the fridge when stored properly (stored in an airtight container). However, I think they are best enjoyed while still warm so perhaps you could try reheat them in the microwave for a few seconds before eating. Hope this helps.
Looks great! My family will love these for our lunches. If I cook on Sunday, will they last until Monday for lunchboxes? I am a teacher and have kids in school. Always looking for something I can make on Sunday for Monday lunches. Thank you!
Hi Lisa. Yes, they will last. Just keep them in the fridge overnight.
I think you need to put in the recipe to cook the egg. Kind of missing that big piece of information in your step by step recipe card.
Joshua, the eggs are not cooked. Please check the video for better understanding. It shows step by step (nothing is omitted) how it’s done. They will be mixed with ham and cheese and form a thick filling. They will set in the oven.
This is an interesting take on the Jambon, I’ve never made them with egg! I used to always make a roux and load it with cheese, that way you get the creamy cheesy goodness on the inside. Will try this out soon! Thanks
You are welcome :)
You forgot to say in the steps to cook the egg before putting it in the pastry.
Hi Mydoona, the recipe is correct. You do not cook the egg before. The raw egg is combined with cheese and ham and this mixture you use as a filling. This will cook in the oven perfectly. Please check the video for better understanding.
Hi Julia,
Could these frozen before cooking, I am looking for something to make ahead of time as finger food for a Christening.
Thanks Carol
Hi Carol. I have to say I have never tried freezing them. I have some doubts because of the filling which includes egg. If you omitted the egg, I don’t see why not. If you omit the egg then try to add more cheese as they will turn flat. Egg kind of makes them nice and full inside. Also they will probably need more time in the oven when cooked from frozen. Hope it helps.
I can see why you wanted to bring these ham and cheese pastries to Spain! I want them here now too. I love how easy they are to make.
:) You must try making them – you will love them, Annemarie!
I’ve tried it and it is very delicious..thanks.
Happy to hear that!
These look incredible! I love ham, eggs and cheese. What an awesome idea for school lunches!
Thank you, Andrea!
Wow! These would great to make for lunches!! YUMMY!
They definitely would, Deanna! :)
They definitely would, Deanna! :)
Yummy! These look so good! I would love to make these on the weekend for a quick breakfast throughout the week!
That’s a great idea! Not sure if they would last so long though :)
I love puff – it is indeed versatile! My roommate and I used to make something similar in school – such a treat!!
:) They are highly addictive, aren’t they?
Really nice nice pics, I’ll do these except instead of ham,I’ll use a veggie option. Thanks for sharing