Bacon and cheese Jambon

Hey, lovelies,

So our mini heat wave didn’t really appear over the weekend, but that did stop us from packing up a picnic and heading out for the day.

The destination was Powerscourt waterfall. 


I checked the weather (Accu weather forecast, honestly I swear by it)

It predicted there would be rain at 3 o’clock, (and it was right)

So we worked around that.

Powers court waterfall is full of picnic benches, it has a playground and the most spectator views of the highest waterfall in Ireland

You do have to pay in but its well worth it (NOT AN AD)

One of the best ways to get out and enjoy the summer is by just packing up a picnic of things you already have in, using up the contents of the fridge and store cupboard and getting out there.

(looking for a few ideas? I’ve loads in my last picnic post)

Puff pastry, bacon and cheese are things I always have floating around in the fridge,

So  My Jambons are a great one to rustle up, get out the door and enjoy a bit of family time.

Join in on the chat over in our home cooks fb group or over on my fb page

Jolene x


  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 200 MLS milk (warmed )
  • 100 g white mature cheddar
  • 50g parmesan cheese
  • 6 smoked rashers
  • 1 sheet of puff pastry (320g)
  • 1 egg yolk


Method (makes 8 jambon)

preheat oven to 180 c

line a baking tray with greaseproof paper 

cut your pastry into 8 rectangles

chop your bacon into little squares removing the fat and fry in a pan until golden and crisp

put a saucepan on a medium heat and melt butter

add the flour and whisk

pour in your warmed milk (a few seconds in the microwave will do) 50 mls at a time

whisking after every 50 mls , let  thicken and add more until all the milk is gone and you’re left with a smooth white sauce

grate both kinds of cheese and add to the sauce until its melted

season with a little salt and pepper and add the crispy bacon squares

the sauce will be quite thick, as it needs to stay on the pastry

add a tablespoon of the bacon and cheese mix to the center of each pastry rectangle

fold in each corner and brush with egg yolk

bake for 25 to 35 mins, checking they are golden brown, with bubbling cheese

and that’s it!!!

perfect for picnics or parties, delicious hot or cold


Thanks so much, Jolene x



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  1. Pingback: chicken meatballs in korma sauce

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