Siamban (Jambon) is a traditional Irish recipe for a classic ham and cheese pastries in a puff pastry crust. The full recipe is presented here and I hope you enjoy this classic Irish version of: Jambon (Siamban).
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Jambons (from French jambon 'ham'; Irish: siamban) are square pastries filled with cheese and chunks of ham. They are a ubiquitous deli item in Ireland and parts of the UK. The product emerged during the 1990s as part of a broader movement towards "food to go". The multinational bakery company Délifrance claims to have adapted and launched the jambon as a new product in the Irish market in 1997.
Twenty million jambons were purchased by Irish consumers in 2020. Following the trend of meat-free sausage rolls, vegan jambons have also been available since 2020. These pastries are produced in a similar manner, using meat substitutes and cheese analogues for the filling.
Jambons are known in France as paniers feuilletés au jambon et au fromage (puff pastry baskets with ham and cheese).
Dubliner is a sweet, granular cheese made from pasteurised cow's milk aged over a year and manufactured by Carbery, located in County Cork, Ireland.
Pre-heat your oven to 200°C then line 2 baking trays with baking parchment or silicone liners.
Lay the thawed pastry on a lightly-floured work surface and use a rolling pin to roll out until just a bit larger than their given size.
You'll need to cut the dough into even squares about 15cm a side (but they can be up to 20cm square).
Set a generous amount of cheese in the centre, then sprinkle some of the ham on top. Be generous when doing this.
To shape, take the corners of each pastry square and pull them up to the centre, then pinch to close. (They will open back up during cooking and that's okay).
Whisk the egg with 2 tbsp water in a small dish and then brush egg wash over the top of each sealed square.
Transfer the pastry parcels to your lined baking trays then set in the centre of your pre-heated oven and bake for 20-25 minutes, until puffed and golden brown.
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