Pin it
Flaky, buttery layers of puff pastry wrap around savory ham and melted cheese in these irresistible hand pies. The addition of tangy Dijon mustard elevates these pastries from simple to sophisticated, making them perfect for everything from casual brunches to elegant cocktail parties.
Last weekend I served these at a family brunch, and my nephew declared them "better than the fancy bakery ones." The secret is taking time to properly seal the edges and letting the pastry sheets thaw completely - rushing either step leads to less than perfect results.
Essential Ingredients
- Puff Pastry: Must be completely thawed but still cold for best results
- Ham: Choose quality, thinly sliced ham that isn't too wet
- Aged Cheddar: Fresh-grated melts better than pre-shredded
- Dijon Mustard: Adds tanginess that cuts through the richness
- Fresh Thyme: Brightens the flavors and adds visual appeal
- Egg Wash: Creates that beautiful golden shine
Pin it
Detailed Making Process
- Step 1:
- Start with properly thawed pastry - it should be cold but pliable.
- Step 2:
- Roll gently to even thickness without overworking.
- Step 3:
- Cut squares with sharp knife for clean edges.
- Step 4:
- Keep filling away from edges to prevent leaks.
- Step 5:
- Use water sparingly when sealing - too much prevents rising.
- Step 6:
- Crimp edges firmly with fork tines.
- Step 7:
- Make steam vents to prevent filling explosion.
- Step 8:
- Apply egg wash carefully avoiding drips.
- Step 9:
- Watch closely during final minutes of baking.
- Step 10:
- Cool slightly before serving to set filling.
My grandmother used to make something similar for special occasions, though she used phyllo dough. These puff pastry versions are much easier but bring back those wonderful memories of helping in her kitchen.
Make-Ahead Magic
Perfect for busy hosts, these can be assembled and frozen unbaked for up to two months.
Serving Suggestions
- Create an elegant presentation by arranging on a platter with fresh herbs and a honey mustard dipping sauce.
- Serve while still warm but not blazing hot to enjoy the perfect cheese pull.
Pin it
These ham and cheese puff pastries have become my go-to recipe for entertaining. They're proof that sometimes the simplest combinations create the most memorable treats, especially when wrapped in buttery, flaky pastry.
Frequently Asked Questions
- → Can I make these ahead of time?
- Yes, assemble and freeze for up to two months, then bake straight from frozen adding a few extra minutes.
- → Why do I need to chill the turnovers?
- Chilling helps the puff pastry stay flaky and ensures it rises well during baking.
- → What can I serve with these turnovers?
- They're great with hot pepper jelly, honey mustard, or a simple green salad.
- → Can I use different cheese?
- Yes, any firm aged cheese works well - try gruyere or sharp provolone.
- → Why do I need to cut slits in the top?
- The slits allow steam to escape during baking, preventing the filling from bursting out.