Reblochon en croute

This is a simple recipe and makes a good starter or light lunch.  You could use any soft melting cheese but I am using the number one cheese of the Haute Savoie: Reblochon. Please click on this link to read an earlier post about the history, tradition and making of Reblochon cheese. 

Reblochon en Croute

Serves 4 as a lunch or 8 as a starter

1 whole reblochon
8 slices of jambon cru de Savoie (or prosciutto or Parma ham)
2 packets of puff pastry – either  block or ready rolled
egg – to seal the parcels and to glaze
Black pepper

Roll out the puff pastry until it is a thin rectangular shape about 3 mm and then cut this into four.
Slice the Reblochon in half sideways to create two circles, then cut each circle into four pieces, you do not need to remove the skin.
Place a piece of Reblochon onto each piece of pastry and top with a slice of the jambon cru and season with pepper.

Beat the egg and brush the edges with the egg and then fold each one into a parcel, using the egged corners to seal the parcel.
Cook in a preheated oven at 200˚C or 180˚C for a fan oven for about 20 – 25 mins until the parcels are golden brown.


This dish is good served with an onion chutney and a green salad.
I have seen recipes for cooking a whole Reblochon in puff pastry, you could add bacon lardons instead of the jambon cru.

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