Description
Ham and Cheese Puff Pastries
Ingredients
1 sheet puff pastry, thawed
4 oz (120g) cooked ham, thinly sliced
4 oz (120g) cheese (Swiss, cheddar, or Gruyère), thinly sliced
1 egg, beaten (for egg wash)
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Step 2: Prepare the Puff Pastry
Roll out the puff pastry on a lightly floured surface.
Cut the pastry into 6 equal rectangles or squares.
Step 3: Assemble the Pastries
Place a slice of ham and cheese on one half of each pastry piece.
Fold the other half over to enclose the filling, forming a rectangle or triangle.
Press the edges with a fork to seal the pastry.
Step 4: Egg Wash and Bake
Place the pastries on the prepared baking sheet.
Brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 15-20 minutes, or until puffed and golden brown.
Step 5: Garnish and Serve
Sprinkle freshly chopped parsley over the baked pastries for a pop of color.
Serve warm and enjoy the melty, flaky goodness!
Chef’s Tip: For an extra touch of flavor, add a small dollop of Dijon mustard or honey inside before folding the pastry. Perfect for breakfast, snacks, or appetizers!
Step-by-Step Guide
Begin by ensuring your puff pastry is fully thawed but still cold. On a lightly floured surface, gently roll the pastry sheet to smooth any creases. Using a sharp knife or pizza cutter, cut it into six even rectangles. Place a slice of ham and a slice of your chosen cheese on one half of each rectangle, leaving a small border. If adding mustard or honey, apply a thin layer now. Fold the empty half over the filling and press the edges firmly with the tines of a fork to create a tight seal. Transfer to a parchment-lined baking sheet. Brush the tops generously with the beaten egg wash, ensuring it doesn’t drip down the sides, which can inhibit rising. Bake immediately in the preheated oven until the pastries are deeply golden and puffed.
Serving Suggestions
These pastries are incredibly versatile. Serve them warm as a hearty breakfast alongside a fresh fruit salad or a simple green salad with a vinaigrette for a light lunch. For an elegant appetizer, cut the pastry into smaller squares before filling and reduce baking time slightly. Pair with a bowl of tomato soup for dipping, or offer a selection of mustards and chutneys on the side. They are perfect for brunch buffets, holiday gatherings, or packed into a picnic basket.
How-to Summary
Thaw and roll puff pastry, then cut into six rectangles. Layer ham and cheese on one half of each piece. Fold, seal edges with a fork, and brush with egg wash. Bake at 400°F (200°C) for 15-20 minutes until golden and puffed. Garnish with parsley and serve warm.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the pastries, place them on the baking sheet, and refrigerate for up to 24 hours before baking. Add 1-2 minutes to the baking time.
Can I use different fillings? Absolutely. Try cooked bacon, sautéed mushrooms, spinach, or different cheeses like brie or gouda. Ensure fillings are not too wet.
Why didn’t my pastries puff properly? The oven may not have been hot enough, the pastry could have been over-handled and warmed, or the edges were not sealed well, allowing steam to escape.
How do I store and reheat leftovers? Store cooled pastries in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness. The microwave will make them soggy.
Can I freeze unbaked pastries? Yes. After assembling and placing on a sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
Common Mistakes to Avoid
- Using warm or overworked puff pastry, which prevents proper rising.
- Overfilling the pastries, which can cause leaks and prevent a good seal.
- Neglecting the egg wash, which is essential for color and shine.
- Placing pastries too close together on the baking sheet, inhibiting air circulation.
- Opening the oven door too early during baking, which can cause the pastries to collapse.
Conclusion
These Ham and Cheese Puff Pastries are a testament to how simple ingredients can create an impressively delicious result. With a flaky, buttery crust and a warm, melty center, they are a crowd-pleaser for any occasion. By following the detailed steps, avoiding common pitfalls, and experimenting with your own fillings, you can master this elegant yet easy recipe. They are the perfect combination of convenience and gourmet flair, guaranteed to earn compliments at your next gathering.