With minimal ingredients and time, this Ham and Cheese Puff Pastry makes a great appetizer for holidays, game days or just because.
If you know anything about me it is that I am obsessed with all things appetizers. Always have been and always will be.
Appetizers are those one things that if they are out and being served or I have the option to order one I do.
This Ham and Cheese Puff Pastry is super easy to throw together, simple but with loads of flavor.
One of those recipes that you will love from the first bite that you have to add it to your regular menu rotation. This also makes a great side dish to your dinnertime meal.
My favorite thing is that it is super easy to throw together and doesn’t take long and you can always double this to feed more people.
If you are looking for that easy appetizer recipe that everyone will love, then you need this Ham and Cheese Puff Pastry.
Some of my other favorite appetizer recipes that we have on our site include: Mexican Pinwheels, Cheesy Smashed Potatoes and Chicken Bacon Ranch Sliders.
WHY THIS RECIPE WORKS:
- This can easily be double to serve more people.
- Super cheesy and the flavors work so well together.
- Easy to throw together for any occasion.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Egg
Water
Dijon mustard
Honey
Puff pastry
Deli sliced ham
Cheddar cheese
HOW TO MAKE HAM AND CHEESE PUFF PASTRY, STEP BY STEP:
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
- Whisk together the egg and water and set aside.
- Mix together the mustard and honey and set aside.
- Dust a work surface with flour and gently unfold one sheet of puff pastry. Roll out the dough slightly so it’s about 10×12-inches. Place on the baking sheet.
- Spread the mustard sauce evenly on top, leaving a 1-inch gap all around the edges.
- Layer the ham on top of the sauce evenly leaving the border open still followed by the shredded cheese.
- Roll the second sheet of puff pastry like you did the first sheet.
- Brush the 1-inch edge of the sheet on the baking sheet with the egg wash and place the second piece on top. If your sheets don’t line up perfectly, trim the excess to make it even. Crimp with a fork all along the edges.
- Brush the egg wash over the entire top and use a sharp knife to make 2-3 slits in the middle to allow steam to escape.
- Place in the oven and bake for 17-22 minutes or until puffy and golden.
- Let cool for 5-10 minutes before slicing into about 9-12 squares and serving warm.
CAN I USE OTHER TYPES OF CHEESE?
Absolutely, we love playing around with cheeses in this recipe as so many go well – cheddar has just become our go-to. Some others you can try include:
- Swiss
- Gruyère
- Monterey Jack
- Colby Jack
- Provolone
These are some of our other favorites we have tried, just play around and see what you like the best.
WHY DO I NEED TO THAW MY PUFF PASTRY?
You want to do this because you want a workable or pliable sheet to use.
You will be rolling this out slightly so making sure that it is thawed but still cold is the best for this.
DO I HAVE TO CUT THE SLITS IN THE TOP?
Yes, this is one step that you do not want to skip. You need a place for the air to escape or you run the risk of it blowing out the sides.
Usually with anything using puff pastry we will score it somewhere on the sheet to let air escape, so please do not forget to do this.
IS THE EGG WASH NECESSARY?
Yes, this is will hold the sheets together better (even with crimping the edges) and also give you the nice golden top.
This is another step that I would not skip, it will turn out the best if you do use the egg wash instead of not using it.
HOW TO STORE:
I recommend eating this when it is first made as they do not store well. You can refrigerate for maybe 1 day and reheat in the microwave but the texture will be different.
I do not recommend freezing this recipe.
TIPS AND TRICKS:
- You can thaw the puff pastry overnight in the fridge or 30 minutes at room temperature. Don’t let it get too warm but if it’s frozen it won’t unfold nicely.
- Freshly shredded cheese melts nicer with better texture than pre shredded cheese.
- Other cheeses can be used, see above for some ideas.
- You can use thick cheese slices instead of shredded cheese.
- If you don’t leave a gap around the edge then the 2 sheets of puff pastry won’t be able to stick together and will ooze sauce and cheese.
- If your 2 sheets aren’t perfectly matched and you have to cut them, don’t drag your knife to cut, cut firmly down or the puff pastry will not rise in the oven nicely.
- These do not store well.
When it comes to a delicious and easy appetizer, you absolutely cannot go wrong with this Ham and Cheese Puff Pastry!
If you like this recipe you might also like:
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Ham and Cheese Puff Pastry
Ingredients
Egg wash:
- 1 egg
- 1 tablespoon water
Mustard spread:
- 2 Tablespoons Dijon mustard
- ½ Tablespoon honey
Puff pastry:
- 1 box 2 sheets puff pastry, thawed for 30 minutes
- ¼ pound deli sliced ham
- 2 ½ cups shredded cheddar cheese
Instructions
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
- Whisk together the egg and water and set aside.
- Mix together the mustard and honey and set aside.
- Dust a work surface with flour and gently unfold one sheet of puff pastry. Roll out the dough slightly so it’s about 10×12-inches. Place on the baking sheet.
- Spread the mustard sauce evenly on top, leaving a 1-inch gap all around the edges.
- Layer the ham on top of the sauce evenly leaving the border open still followed by the shredded cheese.
- Roll the second sheet of puff pastry like you did the first sheet.
- Brush the 1-inch edge of the sheet on the baking sheet with the egg wash and place the second piece on top. If your sheets don’t line up perfectly, trim the excess to make it even. Crimp with a fork all along the edges.
- Brush the egg wash over the entire top and use a sharp knife to make 2-3 slits in the middle to allow steam to escape.
- Place in the oven and bake for 17-22 minutes or until puffy and golden.
- Let cool for 5-10 minutes before slicing into about 9-12 squares and serving warm.
Notes
- You can thaw the puff pastry overnight in the fridge or 30 minutes at room temperature. Don’t let it get too warm but if it’s frozen it won’t unfold nicely.
- Freshly shredded cheese melts nicer with better texture than pre shredded cheese.
- Other cheeses can be used, see above for some ideas.
- You can use thick cheese slices instead of shredded cheese.
- If you don’t leave a gap around the edge then the 2 sheets of puff pastry won’t be able to stick together and will ooze sauce and cheese.
- If your 2 sheets aren’t perfectly matched and you have to cut them, don’t drag your knife to cut, cut firmly down or the puff pastry will not rise in the oven nicely.
- These do not store well.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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