Cheesy Ham Turnovers (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 puff pastry sheets, softened (you can also make your own rough puff)
→ Filling
02 -
Thinly sliced Virginia ham, about 8-10 ounces
03 -
8 ounces of sharp cheddar (like Dubliner), grated fresh
04 -
1/4 cup of Dijon mustard
→ Finishing Touches
05 -
1 big egg (for brushing)
06 -
A few sprigs of fresh thyme
# Instructions:
01 -
Take the thawed pastry and roll it until it's about 1/8 inch thick. Then slice it into 4 same-sized squares for each sheet.
02 -
Smear 1 teaspoon of mustard on one half of the square. Drop 1 tablespoon of cheese, layer ham in the middle, and finish with another tablespoon of shredded cheese. Keep a clean edge to seal.
03 -
Dab the edges with water, fold them in half into triangles, and press the sides together. Use a fork to crimp the edges tight.
04 -
Place the sealed pastries on baking trays lined with parchment, then chill in the fridge for 15-30 minutes. Heat the oven to 400°F while you wait.
05 -
Brush with the egg wash, make a few tiny slits to release steam, and sprinkle thyme leaves on top.
06 -
Bake them for 15-20 minutes until golden brown and flaky. Best served fresh and hot!
# Notes:
01 -
Try serving these with hot pepper jelly for a little kick.
02 -
You can freeze unbaked ones and bake them straight from the freezer for up to 2 months.
03 -
They’re tastiest right out of the oven when all warm and puffed.