Ham and Cheese Puff Turnovers (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 sheets puff pastry, thawed (or homemade rough puff pastry)
→ Filling
02 -
8-10 ounces Virginia ham, thinly shaved or chipped
03 -
8 ounces aged cheddar cheese (like Dubliner), freshly shredded
04 -
1/4 cup Dijon mustard
→ Finishing Touches
05 -
1 large egg (for egg wash)
06 -
Fresh thyme leaves
# Instructions:
01 -
Roll out your thawed puff pastry until it's nice and thin (about 1/8 inch), then cut each sheet into 4 equal squares.
02 -
On half of each square, spread 1 teaspoon Dijon, layer with 1 tablespoon cheese, some ham, and another tablespoon of cheese. Leave a border around the edges for sealing.
03 -
Brush the edges with water, fold the pastry over to make triangles, and press to seal. Use a fork to crimp the edges completely.
04 -
Place your turnovers on parchment-lined baking sheets and pop them in the fridge for 15-30 minutes. Meanwhile, heat your oven to 400°F.
05 -
Brush with egg wash, cut a few small slits for steam to escape, and sprinkle with fresh thyme leaves.
06 -
Bake for 15-20 minutes until they're beautifully golden brown. Serve them while they're hot and flaky!
# Notes:
01 -
Try dipping these in hot pepper jelly for extra zip
02 -
Perfect for making ahead and freezing for up to two months
03 -
Best enjoyed fresh from the oven while hot and crispy