Recipes

Smoked Salmon or Bacon Ballylisk Brie Cheese Jambon

EASY COOK, STARTER

Make this delicious Irish Jambon - puff pastry pockets filled with bacon or in this case, salmon, in a cheesy Bechamel sauce.  We adapted this recipe from:

GUINNESS CURED SALMON & BALLYLISK BRIE CHEESE ‘JAMBON’ - https://www.guinness-storehouse.com/en/eat-and-drink/guinness-recipes

Go for smoked salmon if you want a sophisticated touch to the Jambon, or stick with bacon - tried, tested, and true.

Smoked Salmon or Bacon Ballylisk Brie Cheese Jambon

Makes 4

30g flour
30g butter
250ml milk
60g Ballylisk Brie, cubed
100g smoked bacon or smoked salmon, diced
Handful of parsley, chopped
2 egg yolks
1 sheet pre made puff pastry

Method

1. Place a heavy based tray in the oven, preheat to 200°C.
2. Add the flour and butter to a small pot. Warm your milk. Cook out the flour for 1 minute before whisking in the milk. Bring the sauce to the boil until it thickens.
3. Turn off the heat and add in the Ballylisk Brie. Allow to chill slightly.
4. Add in the smoked bacon or salmon, and mix through the cheese sauce with the parsley. Season with salt and pepper. 
5. Lay out the puff pastry sheet on baking parchment, cut into 4 squares. Place a large spoonful of the cheese and bacon/salmon mix into the centre of each square before folding the 4 corners into the centre to create the jambon shape.
6. Make the egg wash by beating the egg yolks together, then brush the pastry and bake for 25 -30 minutes until golden brown.

    Single Herd Cows

    Single Herd Milk

    Single Herd Cheese