Golden brown ham and cheese puff pastry uses Dijon mustard, melty sharp cheddar cheese, and your favorite ham stuffed inside flaky puff pastry. With all the flavors of a gourmet ham and cheese croissant, this easy recipe uses just 4 ingredients, comes together in under an hour, and is versatile enough to serve for game day, a holiday brunch, after school snack, or a Christmas celebration.
Is there anything better than a flaky pastry? I don't care whether it's sweet or savory pastry...if there's puff pastry involved, I'm involved. These cheese puff pastries are the perfect way to use leftover ham - either a spiral ham from the holidays or deli ham slices on their last leg.
They're similar in flavor to these ham and cheese rolls, but are better suited for an appetizer rather than breakfast.
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Why You'll Love This Recipe
Hot pockets for adults - these pastries use classic ingredients, but a slightly upscale version of each gives the pockets a more refined flavor combination.
Versatile - use different types or cuts of ham, your favorite cheese, and even mix up the pastry if you can't access puff pastry. They're morish enough to have at a super bowl party, but upscale enough to serve at a cocktail party.
Perfect finger food - these ham and cheese turnovers are the perfect cheesy appetizer because you can enjoy them with one hand (without a bunch of cheese oozing out) and have a glass of wine in the other hand!
Ingredients
- Puff pastry. By all means, use frozen store-bought puff pastry! Pepperidge Farm is readily available in most grocery stores, but if possible, look for a puff pastry that is made with butter instead of oil for maximum flavor! Or, if you're feeling like diving into a project, make your own rough puff pastry.
- Ham. I love to use super thinly sliced Virginia ham in this recipe (like in these Roast Beef Sliders), but you can (and should) also use leftover ham from the holidays like Easter or Christmas. Go to the deli and ask for the ham shaved or chipped. The thin ribbons make for a super easy bite and you can shove more of it into the puff pastry!
- Aged cheddar cheese. I find that a dry, almost crumbly cheddar cheese works best in this recipe. I love to use a Dubliner or something similar for maximum flavor.
- Dijon mustard. One teaspoon goes into each puff pastry triangle. Even if you're not a fan of mustard, I urge you to try it. The mustard bakes into the buttery pastry to give a background note of horseradish which goes perfectly with the salty ham.
- Egg. A whisked egg for egg wash is brushed on top of each piece of pastry before baking to help them get a deep golden brown color.
- Thyme. A sprinkle of fresh thyme leaves on top brings a light herbaceous background to each bite that I really love!
See recipe card for full ingredients list and quantities.
Substitutions
- Use honey mustard or brown mustard in place of dijon.
- Add caramelized onions (reminiscent of this caramelized onion tart), sauteed spinach, or cooked mushrooms to bulk it up.
- Use crescent roll dough or buttery pie dough, and adjust bake times until done. Note that these won't have quite the same flaky layers as puff pastry.
- Air fry the ham and cheese puff pastry at 325F for 18-22 minutes.
Variations
Cheese:
- Sharp aged cheddar (like in the recipe).
- Parmesan
- Gruyere or Swiss
- Brie
- Goat
Ham:
- Virginia
- Black Forest
- Any smoked variety
- Leftover spiral ham from the holidays
I find that honey ham isn't the best flavor combination, but if you love it, go for it!
Toppings:
- Chopped thyme or rosemary
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
Ways to Fold Puff Pastry
- Into triangles or turnovers as this recipe instructs.
- Use two sheets to make rectangular pockets like in these reuben hand pies.
- Cut the sheet of puff pastry into squares, then fold two of the corners up to wrap the filling in (like in this asparagus prosciutto puff pastry).
- Fold all 4 corners inward into a square envelope.
- Cut the sheet into strips and fold them like a pastry braid.
- Add the filling to a full sheet, then place another full sheet on top (like a giant pop tart).
- Roll it up and slice it into puff pastry pinwheels.
How to Make This Recipe
One: Roll out the puff pastry sheets so they're slightly thinner and as much of a square as you can get it.
Two: Cut each sheet into quarters, then add dijon mustard to one half.
Three: Top with shredded cheese.
Four: Add a bundle of ham.
Five: Top with more shredded cheese, then wet the outside edges with water.
Six: Fold the pastry over the filling into a triangle, and press down firmly to seal.
Seven: Crimp the edges with a fork, then cut the very edges off.
Eight: Brush the pastry with egg wash (try not to get the egg wash the whole way down onto the cut sides).
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Nine: Top with thyme and puncture a few holes in the top to allow steam to escape.
Ten: Bake for about 25 minutes until deeply golden brown and puff with flaky edges.
Expert Tips
- Don't add flour when rolling out the puff pastry. It typically has enough already on the sheet to keep it from sticking.
- Don't overstuff the puff pastry, but don't understuff it, either.
- While folding, use your fingers to tuck the filling into the pastry to keep everything in there.
- Gently pull and stretch the pastry as you pull it over the filling so it completely covers it.
- After crimping the turnovers, cut the very edge off of the pastry. The clean cut helps give a nice rise to the dough and produces those flaky layers!
- Don't let the egg wash fall down the cut edges of the pastry. You'll seal in the dough and prevent a good rise on the sides.
Recipe FAQs
Yes, but you'll need a slightly longer bake time to ensure the crust is fully cooked. The pie crust also won't produce the same light, flaky layers as puff pastry. Try this all-butter pie crust if you want to go that route!
This can happen for a few reasons: the dough was not sealed well enough, there was too much filling, or the air vents in the top weren't big enough or baked shut (forcing the hot air to go out the seams). Don't panic! They'll still bake up just fine, and you can eat the crispy cheese bits off of the pan.
Gently stretch the square of dough before adding the filling. Then gently stretch it again over the filling before pressing down to seal. Puff pastry is surprisingly pliable and can stretch over a large amount of filling.
Storage
Store the baked ham and cheese puff pastry at room temperature for half a day or in the fridge for an additional day. Note that these are best enjoyed hot out of the oven. Reheat the turnovers in a 400℉ for 5-7 minutes until hot and flaky.
The turnovers can be frozen for two months. To freeze, fully assembly the turnovers (stopping before adding the egg wash and vent cuts) and flash freeze for 30 minutes on a baking tray. Transfer the frozen turnovers to a sealed bag or container and keep frozen.
Follow normal baking instructions, being sure to add the egg wash, slits, and thyme prior to baking. Be sure the oven is fully preheated before adding the turnovers to the oven.
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📖Recipe
Ham and Cheese Puff Pastry
Equipment
- Pastry brush or marinade brush
- Sharp knife or pizza cutter
Ingredients
- 2 sheets puff pastry or homemade rough puff pastry
- ¼ cup dijon mustard
- 8 oz aged cheddar cheese shredded (like Dubliner)
- 8-10 oz virginia ham shaved or chipped
- 1 large egg for egg wash
- fresh thyme for garnish
Instructions
- Thaw the puff pastry according to package instructions or make the rough puff pastry.2 sheets puff pastry
- Roll out the pastry until it is considerably thinner (⅛") then cut each sheet into 4 squares.
- To half of each square (note they will be folded into triangles), add 1 teaspoon of Dijon, then 1 tablespoon shredded cheese, 1-1½ oz ham, and another tablespoon of cheese. Leave one centimeter of space around the filling to seal.¼ cup dijon mustard, 8-10 oz virginia ham, 8 oz aged cheddar cheese
- Lightly wet the exposed edge around the filling with a swipe of water, then fold the puff pastry over top of the fillings. Use your fingers to press the dough together to seal it.
- Repeat the process for the remaining puff pastry squares, then use the tines of a fork to press down on the pastry edges to seal it completely.
- Add the turnovers to baking sheets lined with parchment paper (you can also add them to the sheet to assemble), then refrigerate the turnovers for 15-30 minutes.
- Preheat the oven to 400℉/205℃ while the turnovers chill.
- Before baking, whisk together one egg with 1 teaspoon of water, then brush it over top of each turnover.1 large egg
- Use the tip of a sharp knife to cut 3-4 small slits into the pastry to allow steam to escape, then sprinkle on fresh thyme leaves.fresh thyme
- Bake the turnovers for 15-20 minutes until deeply golden, then serve immediately.
Video
Notes
- These taste great dipped in hot pepper jelly
- Gently pull and stretch the pastry when folding it over the fillings so it folds over more easily. Use your fingers to push the filling back inside during the fold. Some cheese may get stuck in the seal, that's ok!
- Cut the very very edge off of each folded and crimped pastry to get a nice flaky rise on each side.
- These are best enjoyed hot and fresh out of the oven
- Store the baked turnovers at room temperature for half a day or covered in the fridge for an additional day.
- Reheat the turnovers in a 400℉ for 5-7 minutes until hot and flaky.
- Fully assembly the turnovers (stopping before adding the egg wash and vent cuts) and flash freeze for 30 minutes on a baking tray.
- Transfer the frozen turnovers to a sealed bag or container and keep frozen for two months.
- Follow normal baking instructions, being sure to add the egg wash, slits, and thyme prior to baking. Be sure the oven is fully preheated before adding the turnovers to the oven.
Na Tasha says
Made these tonight with some smoked Gouda minus the mustard & they were a hit! Had a little fig jam on the side. Will definitely make again.
Callan Wenner says
Love the fig jam dipper!! So happy you enjoyed them, thanks for trying!
Kristen says
If someone really does not like mustard and can taste even a tiny bit in a recipe (it's me), do you have any suggestions as what to substitute for the Dijon?
Callan Wenner says
Haha!! I've actually had a few people say they don't like mustard, but then they actually liked it in the recipe. BUT - I won't force you into that ;). I'd just omit it, honestly - the sharpness from the cheese will provide ample flavor.
Carol says
Hi! I have assembled these and frozen them. Do I need to thaw them at all before baking or do I put them straight into the oven from the freezer? Additionally, will they need a longer cooking time? Excited to try them, thanks!
Callan Wenner says
Hi Carol, no need to thaw! Put them on the pan while the oven preheats then add the egg wash and slits to vent before you pop them in. In the past when I have frozen them I was right in between the 20-25 minute mark to get that golden pastry and hot insides. Let me know how they turn out!
Anna says
Can these be frozen after I have put them in the oven to ship?
Callan Wenner says
Hi Anna - just confirming you're asking if you can mail these? If so, you'll want to freeze them fully assembled, but not yet baked. They'll need to remain completely frozen for transport and then can be baked directly from frozen upon arrival.
Aline says
Can i use the store bought dough for crescents?
Callan Wenner says
Do you mean Pillsbury crescent dough? If so, yes, just be sure to patch the perforations well. Note that they will not be as flaky or crispy as using puff pastry (homemade or store-bought)
Stef says
these were such a quick and fun thing to make for dinner! admittedly, mustard is not my thing but I followed the recipe exactly as noted above and it does NOT disappoint. even the toddler loved it- so you know that’s saying something!
The Cozy Plum says
Amazing, haha! So glad you enjoyed this 🙂