Ham Cheese Puff Pastry (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 puff pastry sheets, softened (or make your own quick puff pastry)
→ Filling
02 -
8 ounces extra sharp cheddar (Dubliner works great), grated fresh
03 -
8-10 ounces thinly sliced or chipped Virginia-style ham
04 -
1/4 cup smooth Dijon mustard
→ Finishing Touches
05 -
1 large egg (used for brushing)
06 -
A handful of fresh thyme, stems removed
# Instructions:
01 -
Take your soft puff pastry and roll it out until it's thin, about 1/8 inch. Cut each into four squares of equal size.
02 -
Spread 1 teaspoon of Dijon on one half of each square. Add a tablespoon of cheese, a bit of ham, then finish with another spoonful of cheese. Leave space along the edges to seal.
03 -
Wet the edges of the pastry with water. Fold the squares into triangles, then press them closed. Use the tines of a fork to crimp and secure the edges.
04 -
Place the triangles on trays lined with parchment. Chill them in the fridge for 15-30 minutes while you preheat your oven to 400°F.
05 -
Coat the tops with beaten egg, cut tiny slits for air to escape, and sprinkle fresh thyme over the top.
06 -
Pop them into the oven for 15-20 minutes until the tops turn beautifully golden and crispy. Best eaten warm and flaky!
# Notes:
01 -
Pair these with some spicy pepper jelly for an extra kick!
02 -
They freeze well—prep and store for up to 2 months.
03 -
Enjoy them hot for the crispiest and tastiest experience.