Ham and Cheese Puff Pastry

Flaky, buttery puff pastry baked upside-down over layers of Swiss, white cheddar, smoky ham, and a tarragon dijonnaise. An easy appetizer or weeknight bite that comes together in under 30 minutes.

Course Appetizer, dinner, Snack

Cuisine American, French

Keyword easy, ham and cheese puff pastry, party food, quick, savory

Prep Time 10

Cook Time 20

Servings Servings

Calories 451kcal

Author Bon Appeteach

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.

Notes

Ham: This recipe was developed using leftover smoked pulled ham, but any ham works. Sliced deli ham, leftover holiday ham, or store-bought shaved ham all work well.

Keep it cold: Cold puff pastry puffs better. If at any point the dough feels warm and soft, put the tray in the freezer for a few minutes before baking.

Make ahead: Assemble the unbaked pieces and freeze on the tray. Once solid, transfer to a zip-top bag. Bake from frozen at 425°F, adding 5 to 7 minutes to the bake time.

Nutrition