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Ingredients

Makes 4

  • 30g flour
  • 30g butter
  • 250ml milk
  • 30g parmesan, grated
  • 3 tbsp capers
  • 3 tbsp green olives
  • Handful sundried tomatoes
  • Handful parsley, chopped
  • 2 egg yolks
  • 1 sheet pre-made puff pastry
  • 2 tbsp pine nuts, chopped

Method

  1. Place a heavy-based tray in the oven, preheat to 200c.
  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. Turn off the heat and add in your parmesan. Allow to chill slightly.
  3. Roughly chop the tomatoes, olives and capers and mix through the cheese sauce with the parsley. Adjust seasoning with salt and pepper. Set aside.
  4. Lay out the puff pastry sheet on baking parchment, cut into 4 squares.
  5. Place a large spoonful of what is now cheese and veg paste into the centre of each square before folding the 4 corners into the centre to create the jambon shape.
  6. Egg wash the top of the pastry and sprinkle with the chopped pine nuts
  7. Place onto your preheated oven tray and bake for 25 mins until the pastry is golden brown and the filling oozing. Serve warm or chill and eat cold with a green salad.