- April 2, 2026
- 30 Minute Meals
Ham and Cheese Puff Pastry
These Ham and Cheese Puff Pastry bites are a flaky, golden twist on the viral upside-down puff pastry trend, layered with melty Swiss cheese, sharp cheddar, and savory shredded smoked ham. Baked until crisp and caramelized, each bite delivers the perfect balance of buttery pastry and rich, gooey filling.
If you need an appetizer that looks impressive yet takes almost no effort, this ham and cheese puff pastry is the one. Each bite comes together with layers of Swiss and white cheddar, smoky ham, and a quick tarragon dijonnaise, all wrapped in flaky, buttery pastry.
The whole thing is ready in under 30 minutes, whether you’re putting together a game day spread, happy hour snacks, or just looking for an easy recipe to use up leftover ham. These ham and cheese puff pastries deliver every time.
Why This Recipe Works
- Baking the pastry upside-down over the filling gives you a crisp, golden base with all the melty cheese built right in underneath.
- The tarragon dijonnaise adds a savory, herby layer that keeps the filling from tasting flat.
- Keeping the puff pastry cold before it goes in the oven is the key to maximum puff and flaky layers.
- This recipe works with almost any ham you have on hand, including leftover smoked pulled ham, deli slices, or store-bought shaved ham.
Ingredients You’ll Need
For the Dijonnaise
- Mayonnaise
- Dijon mustard
- Dried tarragon
- Salt and black pepper
For the Puff Pastry Bites
- Puff pastry (one box, fully defrosted)
- Swiss cheese (grated)
- White cheddar cheese (grated)
- Ham (shredded, sliced, or deli-style)
- Egg (for egg wash)
- Fresh parsley or chives, for garnish
Substitutions and Swaps
Cheese: Sharp cheddar, Gruyere, or provolone all work well here. The combo of Swiss and white cheddar gives you both nuttiness and melt, but use what you have.
Ham: Shredded, sliced ham, ham slices cut from thick slices of leftover holiday ham, or standard deli-style ham all work. Any combination of ham works here as long as it’s not too wet.
Mustard: If you’re out of Dijon, a honey mustard works as a slightly sweeter swap.
How to Make Ham and Cheese Puff Pastry
Step 1: Preheat and Prep
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Step 2: Make the Dijonnaise
Whisk together the mayonnaise, Dijon mustard, salt, pepper, and dried tarragon in a small bowl. This comes together in about a minute and can be made a day ahead.
Step 3: How to Cut and Handle Puff Pastry
Use a sharp knife or pizza cutter to slice the puff pastry sheets into rectangles. A clean cut (rather than dragging) keeps the layers intact, so they puff properly in the oven. If your pastry came folded in plastic wrap, unfold it carefully at room temperature so it doesn’t crack.
Once cut to the size of the sheets you need, move the pieces back to the freezer immediately. Room temperature dough bakes flat. Cold dough bakes into flaky pastry.
Step 4: Build the Filling Portions
Add a few tablespoons of the mixed grated cheeses to the parchment-lined pan, forming 8 separate portions spaced to match the size of your pastry rectangles. Layer a few tablespoons of ham over each cheese portion, then spoon about 2 teaspoons of Dijonaise over the ham.
Step 5: Top with Pastry
Remove the pastry from the freezer. Place one rectangle over each filling portion and press down gently to help it stick. Use a fork to press and crimp the edges all the way around to seal.
Step 6: Egg Wash and Bake
Brush each piece with egg wash. If the pastry feels warm or soft at this point, move the tray to the freezer for 5 to 10 minutes before baking. Bake for 15 to 20 minutes until deep golden brown and puffed.
Step 7: Garnish and Serve
Garnish with fresh parsley or chives and serve warm.
Tips for the Best Results
Keep the pastry cold. This is the biggest factor in how well the pastry puffs. If at any point the dough feels soft or warm, put the tray back in the freezer for a few minutes before baking. Cold fat = steam = flaky layers.
Defrost fully before cutting. Puff pastry that’s still partially frozen will crack and tear when you try to cut it. Defrost it in the fridge overnight or on the counter for about 45 minutes, then cut it cold.
Use shredded or finely chopped ham. Thicker slices of ham can slide around when you flip the pastry. Shredded or finely chopped ham stays in place and distributes more evenly across each bite.
Don’t skip the egg wash. It’s what gives you that deep golden color. Brush it evenly across the top of each piece.
Make it ahead. Assemble the unbaked pieces and freeze them on the tray. Once solid, transfer them to a zip-top bag. Bake from frozen at 425°F and add 5 to 7 minutes to the bake time. These are a great make-ahead finger food for game day, a glass of wine night with friends, or any easy snack situation where you want something ready to go.
Storage. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer to bring the pastry back to crisp.
Frequently Asked Questions
Yes. Any ham works here, including deli ham, honey ham, black forest ham, or leftover holiday ham. The recipe was originally developed using leftover smoked pulled ham, but deli slices are a fast, convenient substitute.
You can assemble them fully and freeze them unbaked. Once they’re solid on the tray, transfer to a zip-top bag and freeze for up to a month. Bake from frozen at 425°F, adding about 5 to 7 minutes to the bake time.
The most common reason is that the pastry was too warm when it went into the oven. Cold butter in the dough creates steam as it bakes, which is what creates those flaky layers. If your pastry feels soft before baking, put the tray in the freezer for 5 to 10 minutes first.
Swiss and white cheddar is a classic pairing, but Gruyere, provolone, Havarti, or even a sharp cheddar all work well. Avoid very dry cheeses like Parmesan as the sole cheese, since they won’t melt the same way.
Bagel seasoning pressed on top of the egg wash before baking adds great texture and flavor. You can also add a thin smear of cream cheese under the ham for a richer bite, or swap the tarragon for fresh thyme or chives.
Not exactly. Pinwheel appetizers are typically made by rolling the filling inside the pastry and slicing it into rounds before baking. This recipe uses a different method: the filling goes directly on the lined baking sheet, and the pastry goes on top, which gives you a crispier base and more defined layers.
More Recipes
Ham and Cheese Puff Pastry
Ingredients
Dijonaise Sauce
- 1/4 cup Mayonnaise
- 2 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Dired Tarragon
Ham and Cheese Puff Pastries
- 1 box Puff Pastry defrosted, but cold
- 1/2 cup Swiss Cheese freshly grated
- 1/2 cup White Cheddar Cheese freshly grated
- 1-1.5 cups Shredded Ham or slice ham/ deli meat
- 1 Egg for egg wash
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Whisk together the mayonnaise, Dijon, salt, pepper, and dried tarragon in a small bowl. Set aside.
- Unfold the defrosted puff pastry and cut into 8 equal rectangles. Place the cut pieces in the freezer while you prep the toppings.
- Add a few tablespoons of the mixed cheeses to the parchment-lined pan in 8 separate portions, spacing them to match the size of your puff pastry rectangles.
- Layer a few tablespoons of shredded ham (or a slice of ham) over each cheese portion.
- Spoon about 2 teaspoons of the dijonnaise over the ham on each portion.
- Remove the puff pastry from the freezer. Place one rectangle on top of each filling portion. Press down gently to adhere, then use a fork to crimp the edges all the way around.
- Brush each piece with egg wash. If the pastry feels warm or soft, put the entire tray in the freezer for 5 to 10 minutes before baking.
- Bake for 15 to 20 minutes, until deep golden brown and puffed.
- Garnish with fresh parsley or chives and serve warm.