Black Pudding Jambon Pastries
If you want to do many at the time, bake them in the oven at 180˚C.
Ingredients
- 30 g Butter
- 2 shallots chopped
- 30 g Flour
- 300 ml Milk
- 2 pack rolled puff pastry
- 1 egg wash made of 1 egg yolk combined with 1 tbsp milk
- 150 g ham chopped
- 150 g black pudding chopped
- 200 g cheddar cheese grated
- 50 g grated parmesan
- Salt & pepper
Method
- Firstly, prepare the bechamel sauce.
- Melt the butter with the shallots over a low heat in a saucepan.
- Stir in the flour into the butter. Cook gently for 30 seconds until the roux is off white colour.
- Slowly pour the milk onto the roux. Whisk continuously until it comes to the boil and add the seasoning.
- Simmer, whisking, for a further 2-3 minutes to ensure the flour is cooked through.
- Remove from the heat and add 100g cheddar cheese, the black pudding and the ham. Set aside to cool.
- Preheat the air fryer to bake or 160˚C.
- In the meantime, Cut the puff pastry into approximately 6-8 cm squares pieces and Place on the baking parchment paper on a tray.
- Brush each square with egg wash. Spoon some bechamel mixture in the centre of each square of pastry then add some extra ham, and grated cheese. Season with extra pepper.
- Lift each corner of the square and join them over the mixture to create a crown.
- Brush with more egg wash and sprinkle with grated parmesan.
- Place in the air fryer and bake for 20-25 minutes until fully cooked.
- Serve warm or at room temperature.
