Ham and Cheese Jambon Recipe

One of my favourite snacks from any deli counter, I have a weakness for ham and cheese jambons. Be it in the morning after feeling hungover from the night before or as a lunch time snack, you just can’t beat a good ham and cheese jambon.

I had some left over puff pastry from when I made another recipe so decide I’d use it up by attempting to make these delicious ham and cheese jambons. It was surprisingly easy to make and only took 15 minutes in the oven.

I’ve looked up different recipes which call for two pieces of puff pastry to be used when rolling them out, however, I’ve just kept it simple and used the one. They taste the same and look identical.

In the recipe below, I’ve used lardon bits or bacon bits, but you can use full rashers and just chop them up if you want. Or you can use plain old ham. I like the lardon bits, be careful that you use a pack that are not over salted as they can really ruin it.

As I said above, I also ‘cheat’ and use ready rolled puff pastry. You can find this in most supermarkets or you can make it from scratch either. I find that the premade stuff is easier than making my own and both taste similar, I’d say the supermarket one offers a better consistency in terms of results compared to my own.

If you are making batches, you can also freeze them and cook from frozen. Just make sure if you do this that the centre is fully cooked – oh, and don’t over do the filling as it’ll take longer to cook!

Here’s my ham and cheese jambon recipe.


  • Puff Pastry x 1 roll (will make six jambons)
  • 1 x packet of Bacon Bits or Panchetta or Lardons (or just cut up bacon)
  • Mozzarella cheese
  • Egg for glazing


  1. Preheat the oven to 180 degrees
  2. Roll out puff pastry
  3. Stretch out the puff pastry a little using a rolling pin on each side
  4. With a knife, cut the sheet of pastry into 6 sqaures
  5. Place cheese and bacon bits filling into the middle
  6. Pull in each of the corners to make a smaller square and contain the filling
  7. Glaze the puff pastry with a little bit of beaten egg
  8. Place on a grease proof tray or silicon mat
  9. Bake in the oven for 15 minutes or until golden brown. Be sure to check on them from time to time and don’t let them get burnt!
  10. Enjoy
Roll out puff pastry

Roll out puff pastry

Divide puff pastry into 6 squares

Divide puff pastry into 6 squares

Add cheese filling into the centre

Add cheese filling into the centre

Add bacon bits, lardons or panchetta on top of the cheese

Add bacon bits, lardons or panchetta on top of the cheese

Before and after they are rolled

Before and after they are rolled

Fold in all 4 corners to contain the filling of your jambon

Fold in all 4 corners to contain the filling of your jambon

1 sheet of puff pastry makes 6 jambons. Glaze with egg before putting into the oven

1 sheet of puff pastry makes 6 jambons. Glaze with egg before putting into the oven

Bake in the oven for 15 minutes at 180 degrees. Make sure they don't burn

Bake in the oven for 15 minutes at 180 degrees. Make sure they don’t burn

Ham and Cheese Jambon - Enjoy!

Ham and Cheese Jambon – Enjoy!

15 thoughts on “Ham and Cheese Jambon Recipe

    • Hi Ruth,

      Thanks for the question. For sure, I think adding beaten egg would be a nice addition to this! I would add it after folding in the corners and make sure that they’re well folded so that none of the egg leaks out and makes a mess. Another option would be to add the bacon bits and cheese into a bowl and mix with the beaten egg before adding the filling into the centre of the pastry.

      15 minutes in the oven will be more than enough to cook the egg thoroughly!

      Hmm… I might just have to try that this weekend myself!

      Hope you enjoy the recipe and post back to let us know how it went!

        • Hey Ruth, really sorry but haven’t had a chance to try it. Hopefully next weekend if I find the time. I think you’re right though. They’ll be a bit quiche like! I’ll report back and let you know how I get on with them! Thanks!!

          • So ingredients have been purchased. We have a few guests staying tonight so I’ll be making these in the morning. Hope they work out with the egg! I’ll make two batches, one with and one without.

          • Hey that’s great news! Have I created a new recipe? lol? Did you place the puff pastry in to greased muffin tins? Did the egg need to be seasoned? How long did they take? Can’t wait to try them. I even bought some puff pastry today! Best wishes, Ruth

          • Hey Ruth,

            I put the puff pastry on silicon mats, you could use a lightly oiled baking tray, as long as they don’t stick to the bottom, you’ll be fine.

            I didn’t season the egg, the salt from the pancetta or bacon should give it enough salt, perhaps adding pepper could have worked.

            They took around 15 minutes in the oven, I had to turn the tray around at one point as some of them were cooking more than others but that was more to do with my oven I think, rather than the jambons.

            I have some pictures saved, I’ll create a new post when I get the time!

            Let me know how you get on with them. I hope they work out!

          • How did it go Ruth? Did you try them? The egg won’t escape if you mix it with the bacon and cheese. Also, if you curl up the ends of the puff pastry, it’ll keep it contained too!

  1. Will do! I’ll report back on Saturday. Thanks by the way, it’s been a few weeks since I’ve made these so this will give me a good reason to try them with a different twist!

  2. Hey there, I’ve made this recipe and added the egg to the mix. It was really nice! I mixed the egg in with the bacon and cheese and mixed it well before putting it into the centre of the pastry. It was delicious and went down a treat with my guests! I’ll do a proper write up when I get a chance.

    • I agree with putting egg in,, here in the delis jambons always have egg in them but couldn’T find any recipes for egg ones on internet,, till I found u x

  3. Love this feed, I’m in NZ and miss the beloved Jambon loads, Central where are you!! Either we have some funny tastes, from the 3 in 1 to garlic cheese chips, or the rest of the world needs to cotton on. I think the latter!! Can’t wait to try these with the egg included too.

Have you tried this recipe or do you have any suggestions or tips to improve it? Please leave a comment

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