Blue cheese and broccoli jambons: here's how to make them, and make your day better
Ah, the humble jambon.
Everybody loves it, nobody hates it. It's a cheesy, wholesome, comforting food that is somehow gourmet and homey all at the same time.
Many would argue that the jambon needs no introduction - nor does it need any edits, additions, or changes. It is perfect the way it is.
And while we agree wholeheartedly with these aforementioned statements, we're also entirely interested in making our own jambons at home... and making them as boujie as possible.
Introducing the blue cheese, mozzarella, and broccoli jambon - a delicious pastry offering that you won't be finding in any deli.
It's vegetarian, it's unreal, and it's not actually all that difficult to make either. You're welcome.
Blue cheese, mozzarella, and broccoli jambon
You'll need (makes six):
- 1 roll of puff pastry
- 200g blue cheese
- 100g grated mozzarella
- Half head of broccoli
- 4 cloves garlic, minced
- 1 tbsp butter
- 1 tsp chilli flakes
- 1 egg, beaten
- Salt and pepper
1. Preheat the oven to 200 degrees. Roll out the puff pastry onto a baking tray with a baking sheet and cut into six equal sized squares. Meanwhile, fry the garlic in the butter on a low to medium heat until fragrant. Cut the broccoli into small florets and add to the frying pan for a few minutes.
2. Add the chilli flakes to the broccoli and garlic and combine until all is mixed well. Remove from the heat and set aside.
3. Crumble the blue cheese evenly in the centre of the cut pastry sheets with half of the grated mozzarella. Spoon the broccoli pieces into each pastry square and top with the remaining mozzarella. Add salt and pepper to taste.
4. Fold the corners of the pastry up to cover the filling almost entirely, creating a parcel effect and making the classic jambon shape. Wash with whisked egg mixture, and place in the oven and bake for 15 minutes, or until the corners are brown and crispy.
5. Enjoy, you deserve.