Ingredients
Scale
Puff Pastry and Filling:
- 2 sheets frozen puff pastry, thawed
- 6 oz thinly sliced ham, chopped
- 1 cup shredded cheese (cheddar, gruyère, or a mix)
Egg Wash:
- 1 large egg, beaten
- 1 tbsp water
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare Puff Pastry
Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 8 equal squares for a total of 16 pieces. - Assemble the Puffs
- Place a small amount of ham and shredded cheese in the center of each square.
- Fold the pastry over the filling to form a triangle or rectangle.
- Press the edges together firmly to seal, using a fork for a decorative edge if desired.
- Apply the Egg Wash
In a small bowl, mix the beaten egg with water. Brush the tops of the puffs with the egg wash for a shiny, golden finish. - Bake
Transfer the puffs to the prepared baking sheet, spacing them apart. Bake for 15–20 minutes or until puffed and golden brown. - Cool and Serve
Let the puffs cool for 5 minutes before serving. Enjoy them warm or at room temperature with your favorite dipping sauces.
Notes
- Chill the Dough: Keep puff pastry cold to maintain its flakiness. Refrigerate assembled puffs for 10 minutes before baking if needed.
- Avoid Overfilling: Too much filling can cause the puffs to burst during baking.
- Bake Evenly: Rotate the baking sheet halfway through for uniform browning.