Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Spanish
    06:30:00
    00:15:00
    06:45:00
    Ibérico Ham Croissants Basque Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2020/05/iberico-ham-croissants-1.jpg

    Ibérico Ham Croissants

    • Serves 6 people
    • Complexity Easy
    Prep
    Prep time
    6hrs 30 mins
    Prep
    Cook time
    15 mins
    Prep
    Total time
    6hrs 45mins
    SHARE Facebook WhatsApp Copy

    Ingredients

    • 200g jamón ibérico de bellota
    • For the croissants:
    • 500g strong white flour, plus extra for dusting
    • 1½ tsp salt
    • 50g sugar
    • 2 x 7g sachets fast-action dried yeast
    • 300ml cold water
    • oil, for greasing
    • 300g butter, at room temperature
    • 1 egg, beaten

    Introduction

    Ever since me and my wife tried this pintxo in Ganbara, a popular bar and restaurant in the old quarter of San Sebastian, we fell in love with the place. Delicious flaky pastry and salty nutty ham, what is not to like!

    Method

    1. Sift the flour and place in a mixing bowl with the salt and sugar. Mix the water and yeast in a jug and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
    2. Place the butter between 2 sheets of greaseproof. Using a rolling pin, bash the piece until you can roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
    3. Place the chilled dough on a floured surface and roll into a 40x20cm rectangle. Place the rolled butter in the centre of the dough. Fold one side of the dough up and halfway over the butter. Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter. Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
    4. Repeat the rolling, folding and chilling process two more times in exactly the same way, rolling the dough while it’s still folded – without adding more butter. Wrap and chill overnight.
    5. The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60x30cm. Using a sharp knife or pizza cutter, trim the edges to neaten. Cut the dough in three lengthways so that you have 3 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
    6. Take each triangle in turn and pull the two corners at the base to stretch and widen it. Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough. Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. Bend the ends of the croissants inwards, then transfer to baking trays lined with greaseproof paper, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
    7. Pre-heat your oven to 200°C/400°F/Gas Mark 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks and serve warm with some slices of Ibérico ham in each one.

      Shop Ingredients

      Similar recipes

      Txangurro Tartlets
      Bonito Tuna Pintxo with Pepper Vinaigrette
      Chistorra Sausage Rolls with Lemon Aioli
      Basco 10

      Do you want 10% OFF your first order?

      Sign up to receive your discount code to use straight away today!

      *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



      Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update