Some of the most memorable appetisers begin with just a handful of exceptional ingredients. This flaky puff pastry, topped with sweet caramelised onions and authentic Jamón Serrano, is a perfect example of how simplicity can create something truly special.
As Australia’s Hambassador for Consorcio Jamón Serrano, I’ve come to appreciate the beauty of letting quality ingredients shine. The delicate, savoury flavour of naturally cured Jamón Serrano balances beautifully with slow-cooked onions, creating a pastry that’s equally at home on a grazing table, as a tapas-style starter or served alongside a crisp green salad for lunch.
Elegant enough for entertaining yet simple enough for everyday cooking, it’s a recipe you’ll return to again and again.
Chef’s note
As Australia’s Hambassador for Consorcio Jamón Serrano, I love showcasing this exceptional Spanish dry-cured ham beyond the traditional charcuterie board. Here, its rich umami flavour pairs beautifully with buttery puff pastry and sweet caramelised onions—proof that a few quality ingredients are all you need to create something memorable.
This is a great way to utilise that last slice of frozen puff pastry you might have in the freezer. The Consorcio Jamon Serrano Ham reproduces the traditional method that has been used throughout the centuries by the Serrano Ham experts. It is available in Australia behind the deli counter at major supermarkets. Perfect for Christmas or an easy Sunday brunch.
Why you’ll love this recipe
- Ready in under 40 minutes
- Perfect for entertaining
- Crisp, flaky pastry
- Sweet and savoury flavours
- Great for tapas
- Easy to prepare
- Ideal with a glass of wine
Therapeutic notes
Jamón Serrano
Naturally dry-cured over many months, Jamón Serrano develops an intense umami flavour, meaning only a small amount is needed to elevate a dish.
Onions
Slowly caramelised onions develop natural sweetness while providing fibre and beneficial plant compounds.
Puff pastry
A convenient pantry staple that creates a beautifully crisp base for entertaining.
Fresh thyme
Fresh thyme adds aromatic notes that complement both the onions and Jamón Serrano beautifully.
Chef’s tips
- Take your time caramelising the onions—low and slow delivers the sweetest flavour.
- Use all-butter puff pastry if available for the best flavour and texture.
- Add the Jamón Serrano during the final minutes of baking to preserve its delicate texture.
- Finish with fresh thyme and cracked black pepper before serving.
- Serve warm rather than piping hot so the flavours can fully develop.
Frequently asked questions
Can I make this ahead?
Yes. Caramelise the onions a day ahead, then assemble and bake just before serving.
Can I substitute another ham?
Prosciutto can be used, but authentic Jamón Serrano provides its own distinctive flavour and texture.
Can I freeze it?
It’s best enjoyed fresh, although the caramelised onions can be frozen separately.
What cheese pairs well?
Goat’s cheese, Manchego or Gruyère all work beautifully if you wish to add cheese.
Nutrition highlights
- High protein
- Source of iron
- Mediterranean-inspired
- Perfect for entertaining
Jamon Serrano caramelized onion pastry
- Total Time30 minutes
- YieldServes 2 as part of a meal or 4 as a snack 1x
Flaky puff pastry topped with sweet caramelised onions and authentic Jamón Serrano. An elegant appetiser for entertaining or tapas.
Ingredients
1 tbsp olive oil, plus a little more for greasing
1 sheet frozen puff pastry
2 Spanish onions, peeled, very finely sliced
1 tbsp balsamic vinegar
1 egg, lightly beaten
8 slices Jamon Serrano, torn
50g grated Manchego
Instructions
- Pre heat oven to 180 C.
- Remove the pastry from the freezer and allow to thaw at room temperature.
- Heat a large frypan over a medium heat add olive oil and sauté onions for about 10 minutes until translucent. Add balsamic vinegar and continue to cook over a low heat, stirring occasionally until the onions are a rice brown, very soft and caramelised – about 15-20 minutes more.
- Place the thawed pasty on a greased baking sheet, brush the pastry with beaten egg to glaze, then layer with caramelised onions.
- Arrange torn Jamon Serrano and top with grated Manchego and bake for about 20 minutes or until the pastry is golden brown.
- Remove from oven, cut with a pizza cutter or a sharp knife and serve hot with a side salad.
Notes
You might like to add fresh rosemary or thyme leaves, cherry tomatoes, or olive before baking, or add a little grated lemon zest or basil leaves just before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Jamón Serrano
- Method: Easy
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