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Buttery, crisp layers of pastry fold around tasty ham and gooey cheese in these mouthwatering hand-held treats. With zippy Dijon mustard giving them an extra flavor kick, these goodies jump from simply tasty to downright fancy - they'll work for anything from lazy Sunday gatherings to upscale evening parties.
I shared these at our family get-together last weekend, and my little nephew told me they were "way better than the ones from that expensive bakery." The trick? Don't rush sealing the edges and make sure your pastry sheets are totally thawed but still cool - cutting corners on either part won't give you the best outcome.
Key Components
- Puff Pastry: Needs to be fully thawed yet cool to the touch for optimal results
- Ham: Go for high-quality, thin slices that aren't overly moist
- Aged Cheddar: Grate it yourself for smoother melting than the bagged stuff
- Dijon Mustard: Gives a nice tang that balances the rich flavors
- Fresh Thyme: Lifts the taste profile and makes them look pretty
- Egg Wash: Delivers that gorgeous golden finish
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Step-by-Step Cooking Method
- Step 10:
- Let them rest briefly before eating so filling settles.
- Step 9:
- Keep an eye on them during final baking minutes.
- Step 8:
- Brush egg wash carefully to avoid messy drips.
- Step 7:
- Poke small holes for steam to escape.
- Step 6:
- Press edges down firmly with fork.
- Step 5:
- Use just a touch of water for sealing - too much stops proper puffing.
- Step 4:
- Place filling in center, away from borders to prevent spills.
- Step 3:
- Use a sharp knife for clean-cut squares.
- Step 2:
- Lightly roll to even thickness without handling too much.
- Step 1:
- Start with correctly thawed pastry - it should be cool but flexible.
My grandma used to whip up something like this whenever we had special family events, though she went with phyllo instead. These puff pastry ones are so much easier to make but still bring back all those sweet memories of helping her in the kitchen.
Easy Prep-Ahead Option
These are a busy host's dream - just put them together and freeze them uncooked for up to two months.
Tasty Pairing Ideas
- Make them look fancy by setting them on a nice plate with some herb sprigs and a side of honey mustard for dipping.
- Serve them just warm enough that the cheese stretches when pulled apart.
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These ham and cheese pastries have become my favorite crowd-pleaser. They're living proof that sometimes the most basic ingredient combos create the tastiest treats, especially when they're wrapped up in those flaky, butter-rich layers.
Frequently Asked Questions
- → Can I make these ahead of time?
- Definitely. Just put them together and freeze them for up to two months. When you're ready, bake them frozen but add a few more minutes to the cooking time.
- → Why do I need to chill the turnovers?
- Cooling them helps the pastry get extra flaky and makes sure it puffs up nicely when baking.
- → What can I serve with these turnovers?
- They taste amazing with some spicy pepper jelly, sweet honey mustard, or just a fresh green salad on the side.
- → Can I use different cheese?
- For sure. Any hard aged cheese works great. Try some gruyere or strong provolone if you want to mix things up.
- → Why do I need to cut slits in the top?
- Those little cuts let steam escape while they're baking so the filling doesn't burst out the sides.