Ingredients
- 1 sheet puff pastry, thawed
- 6–8 slices ham
- 6–8 slices Swiss, Emmental, or cheddar cheese
- 1 egg
- 1 tablespoon milk or water
- 1 tablespoon Dijon mustard, optional
- 1 tablespoon melted butter, optional
- Sesame seeds or dried parsley, optional
- Salt and black pepper, to taste
Method
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Roll out the puff pastry on a lightly floured surface until smooth and even.
- Cut the pastry into equal-sized rectangles or squares.
- Spread a very thin layer of Dijon mustard over half of the pastry pieces, if desired.
- Place a slice of ham on each piece, followed by a slice of cheese. Fold or cover with another piece of puff pastry.
- Press the edges firmly with your fingers, then seal them with a fork. Trim the edges if you want neat, bakery-style squares.
- Whisk the egg with the milk or water. Brush the tops generously with the egg wash.
- Sprinkle with sesame seeds or dried parsley if desired.
- Place on the prepared baking tray and bake for 18–25 minutes, or until the pastry is beautifully puffed and golden brown and the cheese is melted.
- Let them cool for 5 minutes before serving.
Tips
- Keep the puff pastry cold while working with it for the flakiest layers.
- Don’t overfill with ham and cheese, or the filling may escape during baking.
- For extra flavor, add a little Dijon mustard or a pinch of black pepper.
- For crispier bottoms, bake on a preheated baking tray.
- Serve warm as an appetizer, snack, breakfast, or quick lunch.
Yield: About 8–10 pastry squares
Prep time: 15 minutes
Bake time: 18–25 minutes
Total time: About 40 minutes
Nutrition
Approximate per serving: 250–320 calories, depending on the amount and type of cheese and ham used. These pastries provide protein from the ham and cheese and carbohydrates and fats from the puff pastry.