Flaky Ham and Cheese Puff Pastry Bites
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I can’t stop thinking about these ham and cheese puff pastry bites! With honey mustard, chives, and a crunchy, seedy topping, they’re an elegant, flaky, and super easy appetizer. Serve them with wine or cocktails for happy hour, dinner parties, and holidays. They’re such a crowd-pleaser!
Not to be that person, but I certainly judge the quality of a party based on the snacks that are available. Kind of like how you know if a Mexican restaurant is going to be good or not based on the chips and salsa. Honestly, I’m going to spend most of my time by the snack table so I want it to be *lit*.
That said, if I’m in charge of party snacks, I’m gonna give the people what they want. Usually, spicy deviled eggs, creamy homemade cheddar cheese spread, or these little smokies in a blanket which everyone asks me the recipe for. But lately, these bites have been a big hit in my friend group.
My mom has been making a version of these puffs for as long as I can remember. I think her recipe is courtesy of Ina but that one requires layering and slicing and forks. So in an effort to make this recipe a little more simple, I decided to go with a handheld version. That way, you can have a puff in one hand and a glass of wine in the other.
These bites have black forest ham, white cheddar, honey mustard, and chives. I also took inspiration from the ham and cheese croissants I learned how to make when I was in pastry school and sprinkled the tops with sesame seeds and poppy seeds for a little extra crunch. And if you have any leftover ham and cheese, you can use it in these brown sugar ham and cheese sliders!
The 10 ingredients you’ll need
To make this recipe, you’ll need just 10 basic ingredients. All-butter puff pastry, smooth or whole grain Dijon mustard, honey, cheese (white cheddar, Swiss, or havarti), black forest ham, an egg, sesame seeds and/or poppy seeds, and fresh chives. If you want to skip the egg wash, you can also use heavy cream!
If you have leftover holiday ham, you can totally use it in this recipe! Just chop it up a bit so it fits nicely into the puff pastry pockets.
Honey mustard
Make the bites
To keep the puff pastry from unravelling in the oven, make sure to seal it super well. Use a bit of egg wash to help them stick. I also like to push a toothpick down the centers to keep them together. Just make sure to take the toothpicks out before serving!
Store & reheat
If you have leftovers, place them in an airtight container or zipper bag. Store them in the fridge for up to 3 days.
When you’re ready to reheat the bites, you’ll want to bake them in the oven to re-crisp the pastry. Just bake them at 350°F (177°C) until they’re warmed through, 5-10 minutes. Tent the puffs with foil if they start to get too browned.
Prep in advance
You can prep this appetizer up to 4 hours in advance. Just fold up the bites, cover the sheet pan, and place it in the fridge. When you’re about ready to serve the puffs, brush the puff pastry with egg wash and sprinkle the tops with seeds. Bake and enjoy!
If you want to bake these bites in advance, you can keep them warm in a low oven for up to 1 hour. Use the lowest oven setting, usually 170°F (77°C).
Halve or double the recipe
This recipe will make 24 bites. If you need less, you can always use one sheet of puff pastry to make 12 appetizers. Or, if you have a big crowd, this recipe is super easy to double! You’ll just need to bake the bites in batches.
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Simple Ham and Cheese Puff Pastry Bites
Ingredients
- 1 egg
- 60 grams Dijon mustard (1/4 cup)
- 42 grams honey (2 Tablespoons)
- 520 grams puff pastry preferably all-butter, thawed (2 sheets)
- All-purpose flour, for dusting
- 114 grams white cheddar, Swiss cheese, or havarti, cut into thin slices (1/4 pound)
- 228 grams black forest ham, roughly chopped or torn (1/2 pound)
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 6 grams freshly-minced chives (1 Tablespoon)
Equipment
- 2 sheet pans with parchment paper
- Toothpicks, if needed
Instructions
- Preheat the oven to 425°F (218°C). Line 2 sheet pans with parchment paper. Then, whisk the egg with 1 Tablespoon (15 milliliters) of water in a small bowl. Set aside.
- To make the honey mustard, combine the Dijon mustard and honey in a small bowl. Whisk until smooth.
- Next, unroll one sheet of puff pastry on a lightly floured surface. Roll the puff pastry into a 9×12-inch rectangle. Using a sharp knife or pizza cutter, slice the puff pastry into 12 3×3-inch squares. Line the puff pastry squares on one of the prepared sheet pans about 2 inches apart. Place the sheet pan in the fridge to keep the puff pastry chilled. Repeat the process with the remaining sheet of puff pastry.
- Use a the tines of a fork to lightly dock the centers of the puff pastry squares. Then, spoon a small dollop of honey mustard in the center of each puff pastry square. Top the honey mustard with a thin slice of cheese and a few pieces of ham.
- Working one at a time, fold one corner of a puff pastry square over the ham and cheese. Then, brush the opposite puff pastry corner with a little egg wash. Fold the second puff pastry corner over the first, pressing firmly to seal. Use toothpicks to keep the puff pastry sealed, if needed. Fold the remaining bites.
- Brush the outside of the puff pastry bites with the egg wash. Then, sprinkle the tops with sesame seeds, poppy seeds, or a mix of both.
- Bake the bites for 20-23 minutes, until the puff pastry is golden-brown. Sprinkle the puffs with the minced chives. Enjoy warm!
