These Ham and Cheese Puff Pastry Bites offer a sophisticated twist on the classic appetizer. Using sharp Dubliner cheese and tangy Cornichons, they deliver a bold flavor that stands out from the typical recipes you find online. The Dijon mustard adds just the right touch of zing, balancing the savory layers of ham and flaky puff pastry. Whether you’re hosting a casual gathering or an elegant affair, these bites bring effortless gourmet flair to your table.
Why Make These Puff Pastry Bites
Puff pastry is a surefire way to make a delicious and impressive appetizer. Here are three reason these puff pastry bites should be at your next party.
- Elevated take on classic flavors: it’s hard to beat ham and cheese—it’s a flavor everyone knows and loves. Elevate the classic combo with Dijon, cornichons and puff pastry and you’ve got yourself a winning appetizer.
- Easy to make: the hardest part of this recipe is measuring and cutting the puff pastry—which you can absolutely do. The rest comes down to mixing up the filling, assembling the pastries and baking them.
- Versatile: this recipe is a great springboard for other flavor combinations. Try pepperoni, mozzarella and honey or give it a Thanksgiving nod and use turkey, cranberry sauce and smoked gouda. Prosciutto, aged Cheddar and fig preserves would be another great flavor combination.
Only 7 Ingredients Needed
- Puff pastry: my favorite brand of puff pastry is Pepperidge Farm. Look for it in the freezer section near the pie shells and phyllo dough.
- Deli-sliced cheese: I like to use Kerrygold Dubliner cheese slices, but any aged deli-sliced cheese, such as sharp Cheddar, will work here.
- Ham steak: for the best texture, I recommend using a ham steak for this recipe. You can also use deli-sliced ham.
- Dijon mustard: this adds a ton of tangy, slightly spicy flavor to the filling. You can also use whole grain or stone ground mustard.
- Cornichons: cornichons, super tangy mini pickles, add more flavor than regular pickles. Though in a pinch baby dill pickles will work.
- Egg: used for an egg wash to seal the pastry bites and give them a golden sheen.
- Caraway seeds: sprinkle some caraway seeds over top of each pastry prior to baking for a flavorful garnish.
How to Make Ham and Cheese Puff Pastry Bites
- Get your oven heated to to 350ºF (177ºC) with the rack set in the middle position. Line a baking sheet with parchment paper.
- Cut the puff pastry into 20 rectangles (use a ruler or measuring tape to cut them into 2 ¼ ✕ 1¾-inch rectangles).
- Cut each slice of cheese into 6 smaller pieces (each measuring 1¾ ✕ 1-inch).
- Now it’s on to making the filling. You’ll need a food processor for this, and I prefer to use a mini food processor here. Pulse together the ham, cornichons and Dijon until finely minced.
- That’s how simple the prep is, now it’s time to assemble. Start by placing 1 piece of cheese in the center of half of the puff pastry pieces then top with 1 ½ teaspoons of the ham mixture and press flat.
- Then place a second piece of cheese over top of the ham mixture. Beat the egg with a splash of water and brush the edges of the puff pastry, around the filling, with egg wash. Place the remaining puff pastry pieces over top of the filling and press down to adhere. Use a fork to crimp the edges—I will often clean up the edges with a knife as well.
- Brush the tarts with egg wash and sprinkle with caraway seeds. Be sure to cut two small vent holes in the top of each pastry to allow steam to escape during baking.
- Bake the puff pastry bites until puffed and golden brown, 20–25 minutes. Allow to cool slightly then serve.
Puff Pastry Tips
- Don’t roll out the puff pastry: it’s tempting to roll out the dough so you can get more servings out of each sheet. But for the best lift and crispness, I recommend using the puff pastry as-is.
- Don’t let it get too warm: if it gets too warm it will be hard to work with. You can always pop it back in the fridge or freezer to firm up before continuing to work with it. In a pinch, use a bit of flour to keep the soft dough from sticking to the counter.
- Bake it at a high temp: 400ºF or 425ºF is what you should be baking puff pastry at. The high heat encourages lift and will adequately brown the pastry. If you bake at a lower temperature the fat will likely melt out and a tall puff won’t be achieved.
Serving Ideas
These bites are a delicious appetizer on their own, but a sauce is always welcome! Here are some of my favorite sauces to pair with these puff pastry bites.
Make Ahead, Storage and Freezing
These are best enjoyed the same day they are baked, so I do not recommend baking them more than a few hours ahead of time. However, you can assemble them ahead of time. Assemble them up through step 12 and wait to brush them with an egg wash before storing them in an airtight container in the refrigerator.
When ready to bake, arrange them on a parchment-lined baking sheet, brush with egg wash and bake as directed.
More Puff Pastry Recipes to Try
Ham and Cheese Puff Pastry Recipe
Description
These Ham and Cheese Puff Pastry Bites stand out with sharp Dubliner cheese, tangy Cornichons, and a touch of Dijon for a bold, sophisticated flavor. Perfect for both casual gatherings and elegant affairs, they offer effortless gourmet appeal.
Ingredients
- 1 (17.3-ounce) package puff pastry, thawed
- 7 slices Kerrygold Dubliner Cheese Slices
- 4 ounces ham steak, chopped (about ¾ cup)
- 4 teaspoons Dijon mustard
- 2 ounces cornichons (packed ⅓ cup)
- 1 egg, beaten with splash of water
- ¾ teaspoon Caraway seeds
Instructions
- Heat oven to 350ºF (177ºC) with rack set in middle position. Line a baking sheet with parchment paper.
- Cut each sheet of puff pastry into 2 ¼✕ 1¾ -inch rectangles (20 pieces each).
- Cut each slice of Dubliner cheese into 1¾ ✕ 1-inch rectangles (6 pieces per slice).
- In a food processor, pulse ham, cornichons and Dijon together until finely minced.
- To assemble, place 1 piece of cheese in the center of half of the puff pastry pieces. Top each piece with 1 ½ teaspoons ham mixture and press flat. Place a second piece of cheese over top. Brush edges of puff pastry around filling with egg wash. Place remaining puff pastry pieces over top of filling and press down to adhere. Use a fork to crimp edges.
- Brush tops of tarts with egg wash and sprinkle with caraway seeds. Cut two small vent holes in top of each pastry.
- Bake puff pastry bites until puffed and golden brown, 20–25 minutes. Allow to cool slightly then serve.
Notes
These are best enjoyed the same day they are baked, so I do not recommend baking them more than a few hours ahead of time. However, you can assemble them ahead of time. Assemble them up through step 12 and wait to brush them with an egg wash before storing them in an airtight container in the refrigerator.
When ready to bake, arrange them on a parchment-lined baking sheet, brush with egg wash and bake as directed.
When ready to bake, arrange them on a parchment-lined baking sheet, brush with egg wash and bake as directed.
Nutrition
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
