Jambons — Irish ham and cheese pastries

Preheat the oven to 200°C and line a tray with parchment. Use a ready-made pastry sheet that can be divided into nine usable squares; follow the package thawing instructions.

Melt the butter over medium-low heat. Stir in the flour and cook gently for about 5 minutes, stirring and lowering the heat if it starts to brown. Add the milk gradually, whisking until smooth and thick.

Remove from the heat and stir in the cheese and cooked ham. Let the filling stop steaming before handling the pastry.

Cut the pastry into nine squares. Divide the filling among them, fold each corner towards the center and brush with beaten egg. Do not stretch or overfill the pastry; the source does not specify a sheet weight.

Bake for 20–25 minutes until the pastry is risen, golden and cooked through. Check the previously cooked ham filling reaches 74°C. Cool briefly before serving.