Cheese Ham Pastry Bites (Print Version)
# Ingredients:
→ Base Layer
01 -
2 sheets of puff pastry, defrosted (or go with your own rough puff pastry)
→ Inside Mixture
02 -
8–10 ounces of delicate Virginia ham, shaved super thin
03 -
8 ounces of sharp cheddar cheese (like Dubliner), grated freshly
04 -
1/4 cup of Dijon mustard
→ Extras
05 -
1 big egg (use for egg wash)
06 -
A few fresh thyme sprigs
# Instructions:
01 -
Stretch out the puff pastry sheets until they're thin (aim for about 1/8 inch thickness), then slice each sheet into 4 squares of the same size.
02 -
Spread a teaspoon of Dijon on one side of each square. Top with a bit of shredded cheese, some ham, and finish with more cheese. Make sure you leave a clean border around the edges.
03 -
Wet the borders lightly with water. Fold the square to make a triangle and press the edges together. Use a fork to crimp all around the sides to seal it tightly.
04 -
Arrange the triangles on a baking tray lined with parchment paper, then let them chill in the fridge for 15–30 minutes. While you wait, preheat your oven to 400°F.
05 -
Coat the tops with an egg wash, make a few slits for venting steam, and scatter some thyme leaves over the top.
06 -
Bake in the oven for 15–20 minutes until they're puffed up and golden. Enjoy them warm and flaky!
# Notes:
01 -
Hot pepper jelly makes an amazing dip for these!
02 -
Store them uncooked in the freezer for up to two months and bake them when needed.
03 -
Eat them fresh from the oven for the crispiest bites.