Jambon & Jamo and Ginger

Serves: Six to Eight | Prep: 10 min | Cook: 15 min

Ingredients:

Jambon:
1 sheet puff pastry, thawed
1 cup cooked ham, finely chopped
1 cup cheddar cheese, shredded
2 Tbsp dijon mustard
1 egg

Perfect Pear Cocktail:
1 oz Jameson Irish Whiskey
3 oz ginger ale
lime wedge

Garnish:
Lime wedge

Directions:

Jambon:
Preheat oven 400F/200C. Line two baking tray with baking paper.

On a lightly floured work surface, roll out puff pastry into a 12X12 inch square.  Cut into 9 equal squares. Top each square with a dollop of Dijon mustard, cover with ham and cheese. Fold edges towards the center, making a parcel.

In a small bowl whisk the egg with 1 Tbsp of water to make an egg wash. Place the Jambon’s onto the prepared baking tray and brush with the egg wash.

Bake 15-20 minutes, until puffed and golden brown.

Jamo and Ginger:
In a glass filled with ice add Jameson and ginger ale. Squeeze a lime wedge into the glass and garnish with another lime wedge.