If you’re looking for a simple appetizer for your next gathering, you’ll love these Ham and Cheese Turnovers. They are made with scrumptious puff pastry, ham, cheese, and mustard for an instant favorite.
Why These Are a Party Favorite!
If you need a party appetizer, these ham and cheese turnovers are a wonderful option. You can use any type of cheese as a filler to make a rich and delectable treat. Some options include gouda, gruyere, or even parmesan. To make the turnover even more customized, you could change the type of mustard you use, as well.
I opted to use store-bought puff pastry for these little treats to make them easier to prepare. Of course, you could always make your puff pastry if you prefer. I’ve even made a partial wheat version in the past.
- Puff Pastry - you can buy puff pastry from the store or make your own
- Ham - Sliced works best
- Mustard - Stone ground, yellow, dijon, or spicy
- Cheese - Cheddar, parmesan, gouda, or gruyere
How to Make Them
Start by thawing your puff pastry. You’ll need to keep the puff pastry covered while it thaws to prevent it from drying out. You can either do this in the fridge overnight or on the countertop for about 30 minutes.
Next, open up a sheet and roll it out a little thinner. It doesn't need to be really thin, but I like to roll it out until it is about 2-3 inches larger all the way around.
Cut the puff pastry sheet into 9 pieces, 3x3. You will be folding these into a rectangle, so add the ingredients into the center. Start with a touch of mustard, then the ham, then grated cheese. Brush 2 of the edges with egg wash, and fold it over to form a triangle.
Pinch the sides closed and press gently with a fork. Move it to your prepared baking sheet.
I highly recommend that you use parchment paper to make cleanup easier. Brush the outside with egg wash as well.
Bake at 400 degrees until golden brown. They will cook quickly, so keep an eye on them.
That’s it, enjoy them right after they come out of the oven.
What Is Puff Pastry?
Puff pastry is a flaky, layered pastry that’s created by layering dough and butter to create what is called a laminated effect. The butter is the magic ingredient that makes the pastry puff up in the oven as the liquid evaporates. It also makes the pastry flaky and golden.
Puff pastry is usually only made with flour, butter, salt, and water, making it very versatile.
Puff pastry is pretty difficult to make by hand because it requires a lot of time and effort. You start with a block of butter wrapped in dough and it’s rolled out and folded again and again making hundreds of layers.
The dough must be kept chilled after every fold, complicating the process. Because of this, I recommend using store-bought puff pastry to make these appetizers simpler to make.
- You can always reserve one of the sheets for later if you like. My family loves these, so I need all 18 to feed them!
- Any type of mustard can be used in these turnovers. My family loves a classic yellow, or stoneground, but use what you like!
- Make sure your puff pastry is thawed before using. It is really hard to work with and roll it out if isn't thawed.
- These are best eaten right away. You can chill them and keep them in the fridge, but they lose the crispness over time. I think they are best eaten right away.
- I love using these for an easy breakfast, a quick snack, appetizers, or even a light meal. They are so simple and so versatile.
You start with about a 5-inch square and fold it in half.
You can make 9 with each sheet.
Yes, you can use any kind of stone-ground or dijon mustard or any other sauce you like.
Other Breakfast Ideas
- Red White and Blue Overnight Oats
- Strawberries and Cream Porridge
- Whole Wheat Waffles
- Potato and Gruyere Galette
- Cranberry Orange Muffins
- Whole Wheat Popovers
Simple Ham and Cheese Turnovers
- 2 baking sheets
- Rolling Pin
- 2 sheets puff pastry thawed
- 1 ½-2 cups chopped ham
- 2 cups grated cheese
- 1 egg
- 2 tablespoons milk
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. You don't have to do this, but it makes for easy cleanup.
- Remove the puff pastry from the package. Roll one sheet out to about 2-3 inches larger than what it was originally.
- Cut it into 9 squares. They don't need to be perfect, so don't stress.
- Add a touch of mustard to the center of each square, then about 2 tablespoons chopped ham and 1-2 tablespoons grated cheese.
- Mix your egg and milk together to make your egg wash. Brush 2 edges of the square, then fold it over to form a triangle.
- Move it to the baking sheet and press the 2 open edges with a fork to ensure they stay closed.
- Repeat with all the squares. When they are all done, brush the tops with egg wash and bake until they are golden brown.
- They are best eaten fresh while it is still crispy and delicious.
- Now, sit back and enjoy. You deserve it!