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–+ servings
Close up of two stacked pastries on white plate.
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Ham and Cheese Puff Pastry

With minimal ingredients and time, this Ham and Cheese Puff Pastry makes a great appetizer for holidays, game days or just because.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 9 - 12
Calories: 472kcal
Author: Tornadough Alli

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 10x12-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

  1. 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. 
  2. Freshly shredded cheese melts nicer with better texture than pre shredded cheese. 
  3. Other cheeses can be used, see above for some ideas.
  4. You can use thick cheese slices instead of shredded cheese.  
  5. 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. 
  6. 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.
  7. These do not store well.

Nutrition

Calories: 472kcal | Carbohydrates: 27g | Protein: 15g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Cholesterol: 57mg | Sodium: 534mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 0.02mg | Calcium: 233mg | Iron: 2mg