Ham and Cheese Puffs
Recipe video above. Cute little bites that require only 5 ingredients and are absolutely irresistible! Fabulous way to use up leftover Christmas ham to a finger food for New Years Eve .
Servings: 18
Ingredients
- 2 sheets puff pastry , 25cm/10" square
- 4 - 5 tbsp Dijon mustard
- 8 oz/250g shaved ham
- 2 cups shredded cheddar cheese (or any other melting cheese) (Note 1)
- 2 egg yolks (or 1 egg - Note 2)
- Oil spray
Instructions
- Preheat oven to 200°C/425°F (180°C fan-forced). Spray 2 baking trays lightly with oil or line with baking paper (parchment paper).
- Puff pastry - Let the puff pastry partially defrost then cut into 9 x 8cm/3.5" squares.
- Spread about 1/2 tsp of mustard diagonally across each square.
- Top with ham and sprinkle with cheese.
- Wrap - Dab one corner with egg yolk using a brush. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press down to bond. Place on baking tray then repeating with remaining squares.
- Bake - Brush the top with egg. Bake for 15 minutes or until deep golden brown and puffed.
- Serve warm!
Notes
1. Cheese - You could also use pre-sliced cheese, but you will need to cut them into 2/3"/1.5cm batons otherwise they are too thick to wrap the pastry around it snugly (i.e. the parcels are too wide and flat).
Mozzarella - A little light on salt and flavour for this recipe, if using mozzarella, I'd add a sprinkle of parmesan too.
2. Egg - Using just egg yolk will make the pastry more golden but even using a whole egg will still make these more golden than not using egg at all!
3. Storage and reheating - These reheat very well! They store for 2 days in an airtight container (reheat in a 180C/350F oven for 5 minutes), or frozen (cooked) for up to 2 months (reheat in a 180C/350F oven for 12 minutes). You can also assemble ahead and refrigerate then bake.
4. Nutrition per piece.
