86% would make this again

Ham and Cheese With Puff Pastry

Q: What cheese melts best in ham and cheese puff pastry?

For the best melt and flavour go with cheeses like Swiss, Gruyère, fontina, mozzarella, provolone or sharp cheddar. They soften evenly and won’t turn grainy as they bake inside the pastry. These melting cheeses give you that gooey, satisfying bite without becoming greasy or separating. Mixing two types can also add depth of flavour without compromising texture.

Q: Can I make ham and cheese puff pastry ahead of time?

Sure, you can assemble the pastries ahead of baking and keep them covered in the fridge for a few hours before baking. Which is great for planning snacks or parties. Just brush them with egg wash right before baking so they still turn golden and shiny in the oven. Some people even freeze them unbaked and bake straight from frozen when needed.

Q: How do I keep my puff pastry from getting soggy?

Keeping the puff pastry cold and not overfilling it is the key. Too much filling or warm/wet ingredients can release moisture and stop the pastry from puffing up. Draining or lightly patting fillings dry, sealing the edges tight and using a light egg wash also help ensure the layers bake separately and stay crisp.

Q: Why did my ham and cheese pastry not puff up?

If the pastry didn’t rise, it may have been too warm or handled too much before baking. Puff pastry needs cold layers of fat to steam and create lift. Putting the shaped pastries back in the fridge for a short chill before baking and baking in a preheated hot oven helps encourage that nice crispy puff.

Q: Can I freeze ham and cheese puff pastries?

Yes, both baked and unbaked puff pastries freeze well; wrap them individually so they don’t stick together. Unbaked pastries can go straight from frozen into a hot oven and baked ones reheat nicely in a warm oven to bring back the crispness.

Q: What should I avoid when working with puff pastry?

Avoid warming the dough with your hands, overworking it or baking in a cool oven as these things flatten the layers and make the pastry more dense. Also steer clear of wet fillings that can make the bottom soggy and always preheat the oven so the pastry gets that initial steam burst that creates flakiness.

Q: Do I need an egg wash for ham and cheese puff pastry?

Using an egg wash before baking gives your pastries that rich golden colour and shiny finish you see in bakery versions and it also helps seal the edges so the filling stays inside. A simple beaten egg with a splash of water brushed on just before baking makes a big difference in appearance and texture.

Vish G

January 1, 2026

Buttery and flaky, this Ham and Cheese with Puff Pastry is an easy recipe you’ll want to make again and again. The crispy pastry pairs perfectly with warm ham and melted Swiss cheese. It’s great for snacks, lunches or sharing anytime of the day! You could even be cheeky and enjoy these for a savoury breakfast too!

PREP TIME

15 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

1 sheet puff pastry, thawed but cold (about 225 g or 8 oz)
6 thin slices ham
1 cup (100 g) grated cheese such as Swiss, Gruyère, or sharp cheddar
1 tablespoon Dijon mustard
1 large egg
1 tablespoon water
1 tablespoon sesame seeds, optional

Instructions

Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.
Unroll the puff pastry on a lightly floured surface and gently smooth it out without pressing too hard.
Cut the pastry into 6 equal squares.
Spread a thin layer of Dijon mustard in the centre of each square keeping the edges clear.
Place a slice of ham on top of the mustard, folding it slightly so it fits neatly.
Sprinkle grated cheese over the ham, using just enough to cover without overfilling.
Brush the edges of the pastry lightly with beaten egg mixed with water.
Fold each square into a triangle and press the edges firmly to seal.
Place the pastries on the prepared tray and chill in the fridge for 10 minutes so they hold their shape.
Brush the tops with the remaining egg wash and sprinkle with sesame seeds if using.
Cut a small slit on top of each pastry to allow steam to escape.
Bake for 18 to 22 minutes until puffed, crisp, and deeply golden.
Remove from the oven and let cool slightly before serving warm and flaky.