Ham Cheese Pastry Recipe
Make Ham Cheese Pastry Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry & Assembly
Egg Wash & Garnish
Method
Pastry & Assembly
- 1
Thaw pastry
Remove frozen puff pastry sheets from the freezer and thaw in the refrigerator for 30–45 minutes until pliable but still cold. If short on time, thaw at room temperature for 15–20 minutes, checking frequently so pastry does not become too soft.
- 2
Preheat oven
Position a rack in the center of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 3
Roll and cut
On a lightly floured surface, unfold each thawed puff pastry sheet and gently roll once or twice with a rolling pin to smooth seams and slightly enlarge to about 10 x 12 inches. Using a sharp knife or pizza cutter, cut each sheet into 4 equal rectangles (you will have 8 rectangles total).
- 4
Apply mustard
Spread approximately 1/2 teaspoon of Dijon mustard evenly over the center area of each rectangle, leaving a 1/2-inch border around the edges to allow proper sealing.
- 5
Layer ham and cheese
Place one slice of ham folded if necessary to fit, then one slice of cheese on top of the mustard in the center of each rectangle. If cheese slices are large, trim to fit within the pastry border. For a richer filling, add a second slice of cheese and second slice of ham (optional).
- 6
Fold & seal
Fold each rectangle in half over the filling (short side over short side) to form a pocket or turnover. Press edges together to seal. Crimp the edges with the tines of a fork to ensure a tight seal and discourage leaking.
- 7
Optional venting or decoration
Use a small knife to cut 1–2 small slits in the top of each pocket to allow steam to escape. If desired, use pastry scraps to make small shapes and press them on top for decoration, sealing the edges.
- 8
Brush with butter (optional)
Brush the tops and edges lightly with melted butter for extra richness and browning, if using. Do not let butter pool on the baking sheet.
Egg Wash & Garnish
- 9
Prepare egg wash
Crack the egg into a small bowl, add the teaspoon of milk or water, and whisk until smooth and slightly frothy. This will give a glossy golden finish.
- 10
Brush egg wash
Using a pastry brush, evenly brush the egg wash over the top of each sealed pastry. Be careful not to let egg wash drip onto the baking sheet, which can burn. If using, lightly sprinkle sesame seeds or poppy seeds and a pinch of coarse salt over the egg-washed tops.
- 11
Bake
Bake in the preheated 400°F (200°C) oven for 16–22 minutes, rotating the sheet halfway through baking, until pastries are puffed and deep golden brown. Baking time will vary with oven and thickness of filling; watch closely after 15 minutes.
- 12
Cool briefly and serve
Remove from oven and let pastries cool on the baking sheet for 5 minutes to allow cheese to set slightly. Transfer to a wire rack and cool an additional 5 minutes before serving warm. Serve on their own or with a side of mustard or pickles.