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Ham and Cheese Puff Pastry is a mouthwatering delight that combines flaky, buttery puff pastry with savory ham and melted cheddar cheese. Perfect for cozy dinners, quick lunches, or as an impressive party appetizer, this dish delivers incredible flavor and texture with minimal effort.
Why You'll Love This Recipe
This recipe is incredibly simple and versatile, making it perfect for any occasion. The combination of rich, melted cheese and tender ham wrapped in crisp puff pastry is both comforting and elegant. Plus, it can be customized with different fillings, making it a go-to favorite for quick meals or entertaining.
Essential Ingredients For Success
- Pastry Base:
- Puff pastry sheets: 2 (17.3 oz/490g total) at 40°F (4°C)
- Each sheet: 10x10 inches (25x25cm)
- Thickness: 1/8 inch (3mm)
- Minimum 27 visible layers
- Filling Components:
- Premium ham: 8 oz (227g) sliced to 1/16-inch thickness
- Sharp cheddar: 8 oz (227g) freshly grated
- Moisture content: 34-36%
- Temperature: 40°F (4°C)
- Egg Wash:
- Large egg: 1 (50g) at 65°F (18°C)
- Water: 1 tablespoon (15ml)
- Mixed until completely smooth
- Seasonings:
- Fine sea salt: ¼ teaspoon (1.5g)
- Black pepper: ⅛ teaspoon (0.3g) freshly ground
Step By Step Instructions
- Environment Preparation
- Preheat oven to 400°F (200°C), verified with separate thermometer. Position rack in center. Line baking sheet with parchment paper.
- Pastry Preparation
- 1. Keep pastry chilled at 40°F (4°C) until ready
2. Unfold first sheet onto prepared pan
3. Roll if needed to achieve 10x10 inch square
4. Maintain temperature below 45°F (7°C) - Filling Assembly
- 1. Layer ham evenly, leaving 1-inch border
2. Distribute cheese uniformly over ham
3. Total filling height: ½ inch maximum
4. Temperature should not exceed 45°F (7°C) - Sealing Protocol
- 1. Brush edges with egg wash using pastry brush
2. Place second sheet over filling
3. Press edges with fork at ½-inch intervals
4. Trim excess if needed for clean edge - Final Preparation
- 1. Cut 6 evenly spaced 1-inch vents in top
2. Brush entire surface with egg wash
3. Sprinkle with salt and pepper if desired - Baking Specifications
- 1. Bake 20-25 minutes until internal temperature reaches 165°F (74°C)
2. Surface should be golden brown (Pantone 7509 C)
3. Pastry should rise 2-3 inches
4. Visible separation of layers - Resting Period
- Rest 5 minutes until internal temperature drops to 145-150°F (63-66°C) for optimal serving temperature.
Tips for Success
Temperature control is crucial:
- Maintain pastry below 45°F (7°C) while working
- Ensure filling is properly chilled
- Monitor oven temperature precisely
- Use thermometer to verify doneness
Customization Ideas
Alternative fillings (maintaining same volumes):
- Gruyère cheese: 8 oz (227g)
- Swiss cheese: 8 oz (227g)
- Sautéed mushrooms: 8 oz (227g), drained
- Roasted peppers: 8 oz (227g), patted dry
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Storage and Make-Ahead Tips
Storage specifications:
- Room temperature: up to 2 hours
- Refrigerated: 3 days at 40°F (4°C)
- Reheat at 350°F (175°C) for 10 minutes
- Internal temperature should reach 165°F (74°C)
Perfect for Any Occasion
Final product specifications:
- Overall size: 10x10 inches
- Height: 2-3 inches
- Portion size: 2x2 inches
- Servings: 16-25 pieces
- Texture: Crispy exterior, flaky layers
Frequently Asked Questions
- → Can I prepare this ahead of time?
You can assemble it up to 24 hours ahead and keep covered in the fridge. Brush with egg wash just before baking.
- → Why did my pastry not puff up?
Make sure pastry is fully thawed but still cool. Don't skip the venting cuts on top, and ensure your oven is fully preheated.
- → Can I use different cheese?
Yes, try Swiss, Gruyere, or any good melting cheese. Just avoid very wet cheeses that might make the pastry soggy.
- → How do I know when it's done?
The top should be golden brown and puffy, about 20 minutes. You might hear a slight sizzle from the cheese.
- → Can I freeze leftovers?
Yes, wrap well and freeze up to 2 months. Reheat in a 350°F oven until warm to maintain crispiness.