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Ingredients
- 30g butter
- 30g plain flour
- 250ml milk
- 60g grated Coolea cheese
- 8 asparagus spears
- Handful chives, sliced
- 1 lemon, zest
- Sea salt and black pepper
- 1 sheet of ready made puff pastry
- 1 egg for eggwash
- 2 tsp vegetable oil
- 10g butter
- Preheat the oven to 200 degrees.
- Add the butter to a small pot and melt it. Add the flour and cook it out in the butter for one minute before whisking in the milk. Bring the sauce to the boil until it thickens. Turn off the heat and stir the grated Coolea cheese into the sauce. Allow it to cool slightly.
- Cut the asparagus tips about an inch long and keep them aside, then slice the rest of the asparagus and add to the sauce, along with the chives and lemon zest. Adjust the seasoning with sea salt and pepper. Set aside.
- Lay out the puff pastry sheet and cut into four squares. Spoon a large spoonful of the now cooled béchamel paste into the centre of each square. Fold the four corners into the centre to create the jambon shape, pinching gently where the sides meet, so they keep their shape. Place the jambons on a tray or large plate in the fridge for 20 minutes.
- Heat a baking tray and place a sheet of parchment paper on it. Place the jambons on it and brush the pastry with egg wash before baking in the oven for 20 minutes until golden brown.
- While the jambons are baking, heat a small frying pan and add the vegetable oil and butter. Fry the asparagus tips for 3-4 minutes, then remove from the heat. When the jambons are baked, garnish the centre of each with the asparagus tips and serve.
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