recipe
Venezuelan Ham Roll up (Pan de Jamón)
by Chef George Duran
About this Recipe
Chef George Duran “Brava-tized” his mom’s recipe for Pan de Jamón. Sweet and salty and absolutely delicious, this Venezuelan treat is traditionally served during Christmas, but it’s fun to make any time of year. Chef George updated and simplified the recipe by using store-bought puff pastry instead of making a yeasted bread dough from scratch.
Ingredients
- 1.0 count Puff pastry (frozen)
- 2.0 tablespoons Granulated Sugar
- 8.0 count Turkey bacon
- 6.0 count Ham slices
- 0.25 cups Raisins
- 0.25 cups Olives
- 1.0 tablespoons Capers
- 2.0 count Egg
- Cooking Spray or Butter
Equipment
Brava metal tray
Mixing bowl
pastry brush
Nutrition Information
Allergens: None
Instructions
-
1
Assemble roll up
- Unroll puff pastry onto cutting board.
- Using a fork, gently prick puff pastry all over.
- Sprinkle 1 tablespoon sugar over puff pastry.
- Evenly spread turkey bacon, ham, raisins, olives and capers on puff pastry, leaving ½-inch border uncovered on all sides.
-
2
Roll puff pastry
- Fold left and right borders over, about an inch.
- Spray Brava metal tray with cooking spray.
- Starting at the bottom, roll up puff pastry into a cylinder and place lengthwise, seam side down, in Zone 2 of metal tray.
- In small bowl, stir together egg yolks and remaining sugar.
- Brush top and sides of roll with egg yolk mixture. Wipe up any egg yolk that drips onto metal tray.
-
3
Bake roll up
- Select “Venezuelan Ham Roll up (Pan de Jamón)” on your touchscreen and follow instructions.
- Press green button to begin preheating.
- Once Brava is preheated, slide metal tray into bottom shelf and press green button to begin baking.
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4
Serve
- When your food is done, rest roll up for 15-20 minutes.
- Cut roll up into slices and serve.