There’s just something about puff pastry that feels like a little piece of culinary magic—flaky, buttery layers that transform any dish into a feast fit for royalty. The best part? You don’t need to be a seasoned chef to whip up these delightful creations. Whether it’s a savory pie that takes you back to childhood dinners or a new twist on an old favorite, these easy puff pastry dinner recipes will have you reaching for seconds.
Steps
- Gather all necessary ingredients: one sheet of puff pastry, six thin slices of deli ham, two tablespoons of mustard, one cup of grated aged cheese, and one beaten egg yolk. Preheat your oven to 450°F (232°C).
- If using frozen puff pastry, let it thaw on the counter for 15-20 minutes until it can be unrolled without tearing. For homemade puff pastry, chill it in the fridge for one hour, then let it sit at room temperature for 10 minutes.
- Roll out the pastry into a 10-inch square using a rolling pin. Spread mustard evenly over the entire surface of the pastry.
- On one half of the square, lay the ham slices, ensuring to leave a ¾-inch border at the edges. Sprinkle grated cheese on top of the ham.
- Fold the other half of the pastry over the ham and cheese, then use a fork to seal the three open edges firmly.
- Place the pastry on a baking sheet lined with parchment paper, brush the top with the beaten egg yolk, and bake for 17-19 minutes until golden brown.
- Allow the pastry to cool for about 10 minutes before slicing and serving, ensuring the cheese doesn’t spill out. Cut into 8 appetizer-sized portions if desired.
Ingredients
- 1 sheet of puff pastry
- Flour, for dusting
- 2 tablespoons of mustard (any variety: Dijon, spicy brown, coarse-grain, or yellow)
- 6 thin slices of deli ham
- 1 cup of grated aged cheese (such as white cheddar, Gruyere, Gouda, or Parmesan)
- 1 large egg yolk, beaten
Nutritional Values
Calories: 1816 | Total Fat: 80g | Saturated Fat: 32g | Trans Fat: 0g | Unsaturated Fat: 40g | Cholesterol: 376mg | Sodium: 2632mg | Carbohydrates: 60g | Fiber: 4g | Sugar: 4g | Protein: 72g
FAQ
- Can I use store-bought puff pastry for this recipe?
- Absolutely! You can use a sheet of puff pastry from the box, or make your own homemade version if you prefer. If using frozen puff pastry, allow it to rest at room temperature for about 15-20 minutes to defrost enough for easy rolling.
- What type of mustard works best in this recipe?
- Any kind of mustard will do. Options include fancy Dijon, spicy brown, coarse-grain, or even classic yellow mustard. Choose according to your taste preference.
- Which cheese pairs well with ham in this puff pastry?
- An aged white cheddar is a popular choice, but Gruyere, Gouda, or even Parmesan work wonderfully. Any aged cheese that you enjoy will complement the ham nicely.
- How should I store leftover ham and cheese puff pastry?
- Store any leftovers in an airtight container in the fridge. To keep it crispy when reheating, use an air fryer or toaster oven instead of a microwave.
- Can this recipe be scaled for a larger group?
- Yes, this recipe is highly versatile and can be easily scaled up to accommodate a larger group, making it perfect for parties and gatherings.
Tips
- Thawing Puff Pastry: If using frozen puff pastry, let it sit on the counter for 15-20 minutes until it’s soft enough to roll without cracking. For homemade puff pastry, ensure it chills in the fridge for an hour before letting it rest on the counter for 10 minutes prior to rolling.
- Choosing Mustard and Cheese: Feel free to experiment with different types of mustard like Dijon, spicy brown, or coarse-grain for varied flavors. Similarly, aged cheeses like white cheddar, Gruyere, or Gouda work wonderfully in this recipe.
- Using Egg Yolk: Brushing the pastry with beaten egg yolk before baking ensures a beautiful golden brown finish reminiscent of a bakery-style crust, enhancing both appearance and taste.
- Reheating Leftovers: To maintain crispiness, reheat leftover puff pastry in an air fryer or toaster oven rather than a microwave, which can make the pastry soggy.
Equipment
- Rolling Pin – If you don’t have one, a wine bottle can be used as a substitute.
- Baking Sheet – While common, some may prefer to purchase a new one specifically for recipes like this.
- Parchment Paper – Useful for lining the baking sheet to prevent sticking.
- Pastry Brush – For brushing the beaten egg yolk onto the pastry.
