Ham and Cheese Puff Pastry

5 from 5 votes

Ham and Cheese Puff Pastry

This golden brown ham and cheese puff pastry combines Dijon mustard, sharp cheddar, and ham inside flaky pastry. With the taste of a gourmet croissant, this easy 4-ingredient recipe is ready in under an hour, perfect for any occasion from game day to holiday brunch.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Servings: pastries

Calories: 536kcal

Author: Callan Wenner

Equipment

Rolling Pin
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

Tips:

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

Storing:

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.

Freezing:

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.

Nutrition