Step 2

Heat the olive oil in a pan until shimmering. Add the leek and sauté until soft but not coloured. Stir in the jamón and fry for 1 minute, then stir in the 60g flour. Fry over medium heat, stirring occasionally, until the mixture turns golden but not burnt, about 5 minutes.

Step 3

Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg.

Step 4

Gradually add the warm milk mixture to the flour mixture a few tbsp at a time, stirring constantly. Once all incorporated, continue to cook over medium heat for about 10 minutes until the filling is very thick and comes away from the sides of the pan.

Step 5

Line up three bowls: coating flour, beaten egg and breadcrumbs. Lightly oil your hands. Roll spoonfuls of chilled mixture into walnut-sized balls, then coat in flour, then egg, then breadcrumbs. Place on a tray and refrigerate for 30 minutes.

Step 6

Heat the oil to 180C (deep fryer) or until shimmering in a deep, heavy-bottomed pan. Fry in batches of 5–6 until golden all over. Drain on kitchen paper and serve immediately.