Fri, 9 December 2022
INGREDIENTS:
For The Pastry:
500g flour
500g butter
500g cream cheese
For The Béchamel:
500 ml milk
1 small onion halved
1 bay leaf
2 cloves to stud the onion
50 g butter
50 g plain flour
Teaspoon mustard
RECIPE:
1. Boil the milk, onion and cloves to infuse and allow to rest for 30 minutes
2. Separately melt the butter in a pot and add the flour, stir until a paste is made and cook for 2 -3 minutes.
3. Remove the onion and clove from the milk and slowly add to the roux, whisking all the time to achieve a smooth velvety sauce. Cook for 5 minutes until thick and add the mustard
4. Roll the pastry in a rectangle shape and spread the béchamel sauce across the pastry and add the chopped ham on top, grate more of your favourite cheese on top and roll until sealed closed.
5. Brush with egg wash, sprinkle with some mix seeds and bake for 20 minutes or until golden.
