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Cheesy Ham Puff Pastry brings together buttery, flaky layers with juicy ham and gooey cheddar. It's your go-to dish for laid-back meals, grab-and-go lunches, or when you want to wow guests at a get-together. You'll get amazing taste and texture without spending hours in the kitchen.
What Makes This Dish So Fantastic
You'll find this dish super easy to make and it works for just about anything. There's something magical about hot, melty cheese and tasty ham all wrapped up in crispy, airy pastry. It feels both down-to-earth and fancy at the same time. You can switch up what goes inside too, so it's perfect whether you need a quick family dinner or something to impress your friends.
Key Items You'll Need
- For The Outer Shell:
- Puff pastry sheets: 2 (17.3 oz/490g combined) kept cool at 40°F (4°C)
- Each sheet measures: 10x10 inches (25x25cm)
- How thick: 1/8 inch (3mm)
- At least 27 layers should be visible
- What Goes Inside:
- Good quality ham: 8 oz (227g) cut very thin at 1/16-inch
- Sharp cheddar: 8 oz (227g) fresh grated
- Water content: 34-36%
- Keep at: 40°F (4°C)
- For The Top Coating:
- Large egg: 1 (50g) around 65°F (18°C)
- Water: 1 tablespoon (15ml)
- Stir until smooth
- Added Flavors:
- Fine sea salt: ¼ teaspoon (1.5g)
- Black pepper: ⅛ teaspoon (0.3g) freshly ground
Follow These Simple Steps
- Getting Ready
- Heat your oven to 400°F (200°C), double-check with another thermometer. Put rack in the middle. Cover baking tray with parchment paper.
- Working With The Pastry
- 1. Keep your pastry cold at 40°F (4°C) until you're ready
2. Open the first sheet onto your prepared tray
3. If needed, roll it out to make a 10x10 inch square
4. Don't let it warm up past 45°F (7°C) - Adding The Good Stuff
- 1. Spread ham all over, but leave a 1-inch edge all around
2. Sprinkle cheese evenly on top of the ham
3. Don't pile filling higher than ½ inch
4. Make sure everything stays below 45°F (7°C) - Closing It Up
- 1. Use a brush to paint egg wash on the empty edges
2. Lay the second pastry sheet on top
3. Press down edges with a fork every ½ inch
4. Cut off any extra pastry for a nice edge - Last Touches
- 1. Make 6 small cuts (1-inch each) spaced evenly on top
2. Brush egg wash over the whole top surface
3. Add salt and pepper on top if you want - Cooking It
- 1. Cook for 20-25 minutes until it reaches 165°F (74°C) inside
2. Look for a nice golden brown color (Pantone 7509 C)
3. It should puff up 2-3 inches
4. You should see the layers separated - Cooling Down
- Let it sit for 5 minutes until the inside cools to 145-150°F (63-66°C) before you eat it.
Smart Tricks For Best Results
Watching the temperature really matters:
- Keep your pastry cool (under 45°F/7°C) while you work
- Make sure all fillings are properly cold
- Check your oven heat is right
- Use a food thermometer to know when it's done
Change It Up Your Way
Try these other fillings (using the same amounts):
- Gruyère cheese: 8 oz (227g)
- Swiss cheese: 8 oz (227g)
- Cooked mushrooms: 8 oz (227g), extra liquid removed
- Red peppers (roasted): 8 oz (227g), patted dry
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Keeping It Fresh
How long it lasts:
- On the counter: no more than 2 hours
- In the fridge: keeps for 3 days at 40°F (4°C)
- Warm it back up at 350°F (175°C) for 10 minutes
- Make sure it reaches 165°F (74°C) inside
Suitable For Every Gathering
What you'll end up with:
- Full size: 10x10 inches
- How tall: 2-3 inches
- Cut pieces: 2x2 inches
- Makes about: 16-25 pieces
- How it feels: Crunchy outside with flaky layers
Frequently Asked Questions
- → Can I make this in advance?
Yes! Assemble it up to a day early, keep it chilled in the fridge, and brush with egg wash right before baking.
- → Why isn’t my pastry rising?
Your pastry might need to be cool but fully thawed. Don’t forget those small cuts on top, and always preheat your oven first.
- → Can I switch up the cheese?
Sure, try Gruyere, Swiss, or any nice melting cheese. Just avoid cheese that's too watery to keep the texture crisp.
- → How do I know it’s baked?
Look for a golden and fluffy top, usually after around 20 minutes. You might hear a faint sizzle from the cheese inside.
- → Can leftovers be frozen?
Absolutely! Wrap securely, freeze for up to 2 months, and reheat at 350°F until warmed through to keep it crispy.