Simple Ham and Cheese Puff Pastry Bites
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. And they come together in just 45 minutes. Serve them with wine or cocktails for happy hour, dinner parties, and holidays. They're such a crowd-pleaser!
Ingredients
- 1 egg
- 1/4 cup Dijon mustard (60 grams)
- 2 Tablespoons honey (42 milliliters)
- 2 sheets puff pastry preferably all-butter, thawed (520 grams)
- All-purpose flour, for dusting
- 1/4 pound white cheddar, Swiss cheese, or havarti, cut into thin slices (114 grams)
- 1/2 pound black forest ham, roughly chopped or torn (228 grams)
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 1 Tablespoon freshly-minced chives (6 grams)
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 9x12-inch rectangle. Using a sharp knife or pizza cutter, slice the puff pastry into 12 3x3-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!
Notes
To make this recipe eggless, use cold heavy cream for brushing instead.
Don't forget to take the puff pastry out of the freezer! You can defrost it overnight in the fridge or for 1 hour at room temperature.
Make sure to keep the puff pastry nice and cold for those flaky layers. If the pastry starts to warm up too much, pop it in the fridge for 10-15 minutes.
Don't over-fill the bites or the puff pastry will bust open. Chop the ham and cheese to help it fit if you need to.
To keep the puff pastry from unravelling in the oven, make sure to seal it super well. I also like to stick a toothpick down the centers to keep them together. Just make sure to take the toothpicks out before serving!
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).
Serving: 1bite, Calories: 163kcal, Carbohydrates: 11g, Protein: 4g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 222mg, Potassium: 50mg, Fiber: 0.5g, Sugar: 1g, Calcium: 43mg, Iron: 0.7mg
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