Ham Cheese Puff Pastry (Print version)
Flaky Ham Cheese Puff Pastry pockets filled with smoky ham, melted Swiss and Dijon, baked until crisp and golden.
# Ingredients:
For the pastries
01 -
2 sheets puff pastry, thawed cold
02 -
1 tablespoon all-purpose flour, for rolling
03 -
2 tablespoons Dijon mustard
04 -
1 teaspoon honey
05 -
8 oz (225 g) thinly sliced cooked ham, patted dry
06 -
1 cup (115 g) grated Swiss cheese
07 -
1/2 cup (55 g) grated Gruyere cheese
08 -
1 tablespoon chopped chives or fresh thyme
09 -
1/4 teaspoon black pepper
For finishing
10 -
1 large egg
11 -
1 tablespoon water
12 -
1 tablespoon sesame seeds or everything seasoning, optional
# Instructions:
01 -
Heat the oven to 400 F. Line two baking sheets with parchment paper.
02 -
Lightly flour the counter and roll each cold puff pastry sheet just enough to smooth the seams. Cut each sheet into 6 rectangles for 12 total pieces.
03 -
Stir the Dijon mustard and honey together in a small bowl. Brush a thin layer on one half of each pastry rectangle, leaving a 1/2-inch border.
04 -
Top the mustard with ham, Swiss, Gruyere, herbs, and black pepper. Keep the filling centered so the edges can seal cleanly.
05 -
Fold the pastry over the filling. Press the edges firmly with a fork, then cut a small vent in the top of each pocket. Chill the tray for 15 minutes.
06 -
Whisk the egg with 1 tablespoon water. Brush over the pastries and sprinkle with seeds if using. Bake for 18-22 minutes until puffed, deeply golden, and crisp.
07 -
Let the pastries rest for 5 minutes before serving so the cheese settles slightly and the layers stay flaky.
# Good to know:
01 -
Best served warm while the pastry is crisp.
02 -
Assemble up to 8 hours ahead and refrigerate before baking.
03 -
Freeze unbaked sealed pastries for up to 2 months.