Ham and cheese puffs are warm, flaky little bundles filled with salty ham, melted cheddar and a thin layer of Dijon mustard, and they disappear from the plate faster than almost any other gathering snack.
Each puff is built from store bought puff pastry, so there is no dough to make and no special skill required. Two sheets make 18 pieces, and the entire batch bakes on two trays in about 15 minutes. Serve them straight from the oven for the ideal contrast between crisp pastry and gooey cheese.
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Why This Ham and Cheese Puffs Recipe Works
Puff pastry does all the heavy lifting here. Its butter layers puff up in a hot oven into dozens of crisp, airy leaves, which means a very simple filling tastes impressive.
Dijon mustard is the secret to balance. A thin smear cuts through the rich cheddar and salty ham, so each bite tastes savory and bright rather than heavy.
Folding the squares into triangles and sealing the edges with egg locks the filling inside. The cheese melts and stays put instead of leaking onto the tray, which keeps the bottoms crisp.
Ingredients for Ham and Cheese Puffs
- 2 sheets puff pastry, about 10 inch squares, partly thawed
- 4 tbsp Dijon mustard
- 8 oz shaved ham (turkey or chicken also works)
- 2 cups shredded cheddar cheese (any good melting cheese works)
- 1 large egg, beaten, for sealing and brushing
- cooking spray or parchment paper, for the trays
Puff pastry. Choose an all butter pastry if you can find it, and work with it while it is cold and just pliable. Warm pastry turns sticky and puffs unevenly.
Dijon mustard. A thin, even layer is enough. Too much will make the centers wet and the corners hard to seal.
Shaved ham. Thin slices fold easily into the squares. Tear them into pieces so they lie flat instead of bunching.
Cheddar. Shred your own sharp cheddar from a block for the ideal melt. Gruyere or Swiss make excellent swaps.
Egg wash. One beaten egg handles both jobs: it glues the corners shut and gives the tops a deep golden shine.
How to Make Ham and Cheese Puffs
1. Heat the oven and prep the trays. Heat the oven to 425 degrees F. Lightly spray two baking sheets with cooking spray or line them with parchment paper.
2. Cut the pastry. Unfold each sheet and cut it into three strips, then cut each strip into three squares, about 3 1/3 inches wide. You will have 18 squares in total.
3. Spread the mustard. Smear a thin layer of Dijon diagonally across each square, leaving a small border around the edge.
4. Add ham and cheese. Lay a little ham over the mustard and top it with a generous pinch of shredded cheddar.
5. Fold and seal. Brush one corner of a square with egg. Fold the opposite corner over the filling, then bring the egg brushed corner across and press the edges to seal.
6. Arrange and glaze. Set the puffs on the trays with space between them and brush the tops with the remaining egg.
7. Bake until puffed. Bake for about 15 minutes until the puffs are deep golden brown and well risen. Cool for a couple of minutes before eating.
How to Serve Ham and Cheese Puffs
These puffs are an easy gathering food, so set them out with a Italian house salad for a light lunch. For brunch, add muffin tin egg bites and a satisfying tater tot sausage breakfast casserole. A pitcher of strawberry pineapple mojito keeps the table cheerful for the adults.
How to Store and Reheat Ham and Cheese Puffs
Cool the puffs completely, then refrigerate them in an airtight container for up to 2 days. Reheat on a baking sheet in a hot oven at 350 degrees F for 8 to 10 minutes until crisp and hot throughout, which restores the flaky layers far better than a microwave. For make ahead convenience, freeze the assembled puffs unbaked on a tray and bake them straight from frozen, adding a few extra minutes.
Tips and Variations for Ham and Cheese Puffs
Keep the pastry cold. If it softens while you work, slide the squares onto a tray and chill for 10 minutes before baking.
Do not overfill. A modest amount of ham and cheese seals easily and puffs evenly. Overstuffed puffs pop open.
Press the edges firmly. A fork pressed along the sealed edges makes a decorative border and a tighter seal.
Try other fillings. Swap in turkey with Swiss, or add a thin slice of apple under the cheese for a sweet note.
Make them spicy. A small dab of hot honey or a sprinkle of black pepper over the cheese adds a gentle kick.
Use parchment. Parchment or a silicone mat catches any cheese that escapes and makes cleanup simple.
Rotate the trays. Swap the trays between racks halfway through so both batches brown evenly.
Follow safe handling. Do not leave the puffs at room temperature for more than 2 hours, and review the general guidance from Texas A&M AgriLife Extension for keeping gathering food safe.
Frequently Asked Questions About Ham and Cheese Puffs
Can I make ham and cheese puffs ahead of time?
Yes. Assemble them, cover the tray and refrigerate for up to a day, then brush with egg and bake just before serving. You can also freeze the unbaked puffs on a tray and bake them from frozen.
What cheese is ideal for ham and cheese puffs?
Sharp cheddar melts well and holds its flavor against the ham. Gruyere, Swiss and Monterey Jack are all good alternatives, and a mix of two cheeses works nicely.
Why did my ham and cheese puffs leak cheese?
Usually the filling was too generous or the edges were not sealed. Use a thin layer, press the corners firmly and make sure the egg covers the seam.
Can I use puff pastry that is still frozen?
No. Frozen pastry cracks when folded. Thaw it until it is pliable but still cold.
Can I use chicken or turkey instead of ham?
Yes. Sliced deli turkey or chicken works as a straight swap, though you may want a little extra mustard for flavor.
Ham and Cheese Puffs
Equipment
- Two baking sheets
- Pastry brush
- Sharp knife
- Parchment paper
Ingredients
Main Ingredients
- 2 puff pastry sheets about 10 inch squares, partly thawed
- 4 tbsp Dijon mustard
- 8 oz shaved ham turkey or chicken also works
- 2 cup shredded cheddar cheese any melting cheese works
- 1 large egg beaten, for sealing and brushing
- 1 cooking spray for the baking sheets, as needed
Instructions
Cooking
- Preheat. Heat the oven to 425 degrees F and prepare two baking sheets with cooking spray or parchment.
- Cut. Slice each pastry sheet into 9 squares of about 3 1/3 inches.
- Layer. Spread mustard diagonally on each square, then add ham and cheddar.
- Seal. Brush a corner with egg, fold the opposite corner over, then the egg brushed corner on top, and press to close.
- Glaze and bake. Brush the tops with egg and bake about 15 minutes until deep golden and puffed.
