This is a great way to utilise that last slice of frozen puff pastry you might have in the freezer. The Consorcio Jamon Serrano Ham reproduces the traditional method that has been used throughout the centuries by the Serrano Ham experts. It is available in Australia behind the deli counter at major supermarkets. Perfect for Christmas or an easy Sunday brunch.
Jamon Serrano caramelized onion pastry
- Total Time: 30 minutes
- Yield: Serves 2 as part of a meal or 4 as a snack 1x
Description
This is a great way to utilise that last slice of frozen puff pastry you might have in the freezer. Perfect for festive occasions, Christmas, Easter or feeding a crowd anytime.
Ingredients
1 tbsp olive oil, plus a little more for greasing
1 sheet frozen puff pastry
2 Spanish onions, peeled, very finely sliced
1 tbsp balsamic vinegar
1 egg, lightly beaten
8 slices Jamon Serrano, torn
50g grated Manchego
Instructions
- Pre heat oven to 180 C.
- Remove the pastry from the freezer and allow to thaw at room temperature.
- Heat a large frypan over a medium heat add olive oil and sauté onions for about 10 minutes until translucent. Add balsamic vinegar and continue to cook over a low heat, stirring occasionally until the onions are a rice brown, very soft and caramelised – about 15-20 minutes more.
- Place the thawed pasty on a greased baking sheet, brush the pastry with beaten egg to glaze, then layer with caramelised onions.
- Arrange torn Jamon Serrano and top with grated Manchego and bake for about 20 minutes or until the pastry is golden brown.
- Remove from oven, cut with a pizza cutter or a sharp knife and serve hot with a side salad such as our Jamon Serrano and avocado salad with honey mustard dressing.
Notes
Additional topping suggestions
- You might like to add fresh rosemary or thyme leaves, cherry tomatoes, or olive before baking, or add a little grated lemon zest or basil leaves just before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Jamon Serrano
- Method: Easy
