A recipe by Paola 🍖

"Pan de Jamón is a Venezuelan Christmas pastry enjoyed alongside the main dishes during Christmas dinner and throughout the festive season!

I learned the recipe from my dad and made it for my flatmates last year, who loved it. For me, it brings a little bit of home to the table every December. Buen provecho!" Paola, Welfare and Inclusivity Officer of the Latin American Society 25/26. 

Ingredients

• Smoked streaky bacon
• Rolls of puff pastry (can be gluten-free)
• Slices of smoked honey-roasted ham
• Cup of raisins
• Can of green pitted olives
• Eggs

Method

1. Leave the dough at room temperature for 20 minutes (or as instructed on the puff pastry packaging). 
2. While you wait, cook the bacon in the oven for 10-12 minutes. 
3. Drain any fat or juices left on the tray from the bacon. 
4. Once the dough is ready, unroll it flat; it shouldn’t crack if rested properly. Make a layer of ham over the dough, leaving a small section at the bottom (about 3 cm wide) for decorating later.
5. On top of the ham, arrange a layer of bacon in diagonal lines. Then evenly spread the raisins and olives on top. 
6. Roll the dough into a cylinder shape, leaving the 3cm section unrolled. 
7. Cut 2cm strips along the unrolled section, stretch them gently, and cross them over the top of the bread. 
8. Make an egg wash and brush it over the dough to give it a shine. 
9. Use a fork to make small holes on top of the dough and along the sides.
10. Place it in the oven at 180ºC and bake for the time specified on the puff pastry packaging. 

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