Recipes · Irish · Bakery
Jambon (Ham and Cheese Pastry)
One serving has 727 kcal and 27 g protein, and at least a fifth of a woman's daily need of selenium (76%), thiamin (64%), phosphorus (54%), riboflavin (50%), cobalamin (43%) and manganese (41%). Ready in 40 minutes.
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- Preparation: 20 min
- Cooking: 20 min
- Makes: 1 serving (224 g)
- Difficulty: Medium
- Contains: dairy, egg, gluten, mustard, pork
Ingredients
- 70 g Puff pastry
- 50 g Ham, cooked
- 30 g Gruyère cheese
- 8 g Butter, unsalted
- 8 g Flour, all-purpose
- 40 g Milk, whole
- 3 g Mustard
- 0.1 g Nutmeg
- 0.2 g Black pepper
- 15 g Eggs, whole, raw
Method
- Melt the butter in a small pan, whisk in the flour and cook for 1 minute, then gradually whisk in the milk and simmer until thick to make a béchamel.
- Off the heat, stir the mustard, nutmeg and pepper into the béchamel, then fold in the chopped ham and half the grated cheese; leave to cool.
- Roll the puff pastry out and cut into two squares.
- Spoon the cooled ham filling onto one square, leaving a border, top with the remaining cheese, brush the border with a little beaten egg, and place the second square on top, pressing the edges to seal well.
- Crimp the edges with a fork and brush the top with the remaining beaten egg.
- Bake at 200 °C (400 °F) for 18-20 minutes until puffed and deep golden.
- Cool for 5 minutes before eating, as the filling is very hot; good warm or at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 727 kcal | 34% |
| Carbohydrates | 42 g | |
| Water | 101 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 26.5 g | 55% |
| Tryptophan | 0.32 g | |
| Threonine | 0.91 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2.1 g | |
| Lysine | 1.7 g | |
| Methionine | 0.61 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.5 g | |
| Histidine | 0.79 g | |
| Fat | 50.2 g | |
| Monounsaturated | 23.1 g | |
| Polyunsaturated | 5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.5 g | |
| Saturated | 18 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 139 mg | |
| Calcium | 382 mg | 38% |
| Copper | 0.17 mg | 19% |
| Iron | 3.1 mg | 17% |
| Magnesium | 42.7 mg | 14% |
| Manganese | 0.73 mg | 41% |
| Phosphorus | 378 mg | 54% |
| Potassium | 302 mg | 6% |
| Selenium | 41.5 µg | 76% |
| Sodium | 868 mg | |
| Zinc | 2.6 mg | 33% |
| Thiamin (vitamin B1) | 0.7 mg | 64% |
| Riboflavin (vitamin B2) | 0.55 mg | 50% |
| Niacin (vitamin B3) | 4.9 mg | 35% |
| Pantothenic acid (vitamin B5) | 0.82 mg | 16% |
| Pyridoxine (vitamin B6) | 0.25 mg | 19% |
| Folate (vitamin B9) | 85.3 µg | 21% |
| Cobalamin (vitamin B12) | 1 µg | 43% |
| Choline | 102 mg | 24% |
| Vitamin A | 179 µg | 26% |
| Vitamin C | 2 mg | 3% |
| Vitamin D (D2 + D3) | 54.4 IU | 9% |
| Vitamin E | 0.9 mg | 6% |
| Vitamin K | 13.2 µg | 15% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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