fourme d'ambert
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Blog Recipes
Ingredients:
- 1 pack of all-butter puff pastry sheet 320g
- 200g Fourme d’Ambert Xavier Morin
- 4 slices of Serrano ham
- 2 tbsp of Fallot ‘honey and balsamic vinegar’ mustard
- 1 Ashton Farm free-range organic egg, beaten
- A handful of poppy seedsRecipe by Nick Horwood
Photographed by David Lewis
1. Pre-heat the oven to 180Co. Line a baking tray with baking parchment.
2. Roll out the puff pastry on a floured surface.