Flaky Ham and Cheese Puff Pastry

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. 

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!

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. 

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.

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.