Puff Pastry with Ham and Cheese

diagonally folded savoury pastries arranged on a tray

4.60 from 5 votes

Puff Pastry with Ham and Cheese

These puff pastry appetizers are incredible in a combi steam oven. The moisture and pressure in the oven helps the layers separate and puff up, while the high temperature browns and keeps the texture flaky. If you don't have a steam oven, bake at the same temperature in a regular oven and just leave them in for a few extra minutes.

Prep Time10

Cook Time18

Total Time28

Course: Appetizer, Snack

Cuisine: Western

Keyword: puff pastry appetizers, puff pastry with ham and cheese, steam oven puff pastry

Servings:

Calories: 458kcal

Ingredients

2 Tablespoons dijon mustard
1 teaspoon honey
2 sheets puff pastry store bought, thawed but cold (each sheet approximately 12in/30cm square)
24 asparagus spears small, or cut larger ones in half
4 slices leg ham
8 slices Swiss cheese or other melting cheese (about 5.5oz/150g total)
black pepper to season
1 egg yolk for glazing

US Customary - Metric

Instructions

Set oven to 400°F/200°C, combination steam setting. If you have variable steam settings, use 50% (if you can’t vary your steam, don't worry! Just set to combi steam at the correct temperature and the oven will take care of the humidity). Line a baking sheet with parchment paper and set aside.
Mix the mustard and honey together until smooth and set aside.
2 Tablespoons dijon mustard, 1 teaspoon honey
Cut each pastry sheet into four squares. Divide the honey mustard mixture between the squares and spread out, leaving two diagonally opposite corners without the mustard mix. You’ll fold these corners over later to enclose your filling, so they need to be able to stick together.
2 Tablespoons dijon mustard, 2 sheets puff pastry, 1 teaspoon honey
Using half a piece of ham for each pastry (you may need to cut or fold to fit), lay it over the squares so it covers the centre but leaves the two bare corners empty.
4 slices leg ham
Lay 3 asparagus spears per pastry over the ham, then place a slice of cheese on top of the asparagus and season with ground black pepper. Bring up the two opposite corners of each pastry and overlap them to enclose the filling. You should have a little cheese and the ends of the asparagus poking out at the other corners.
24 asparagus spears, black pepper, 8 slices Swiss cheese
Place the pastries on the prepared baking sheet and brush the top of each one with a little beaten egg yolk.
1 egg yolk
Cook until puffed and golden all over, about 18 minutes. Serve warm.

Notes

These pastries can be fully assembled and kept in the fridge for up to a day before baking, or frozen, raw, for up to a month. If you're freezing them, bake straight from frozen and add a couple of minutes to the cooking time.
These make a lovely brunch or light lunch dish, and you can fill them with all sorts of ingredients depending on what you have on hand. Here I’ve used ham, swiss cheese and asparagus, but there are lots of great combos. Try salami or roast chicken in place of the ham, or forgo meat altogether. Use roasted pumpkin, sliced tomatoes or zucchini in place of the asparagus, and any cheese which melts nicely in place of the Swiss (I really like brie or a creamy blue cheese).

Nutrition