Go Back
Donna R. Luis

Easy Ham Cheese Brunch Pastries

Flaky puff pastry is filled with tangy mustard, chopped ham, and melted cheddar or Gruyere, then folded, sealed, egg-washed, and baked until golden brown. The result is a simple, savory pastry with crisp layers and a warm, cheesy center.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pastries
  • 2 sheets puff pastry 1 box, defrosted
  • ¼ cup mustard Dijon, grainy, or yellow
  • 1.5 cups chopped ham approximately 8 ounces
  • 1.75 cups shredded cheddar or Gruyere approximately 6 ounces
  • 2 egg yolks

Equipment

  • Baking sheet
  • Parchment paper or baking sheet grease
  • Knife or pizza cutter
  • Pastry brush
  • Measuring cups and spoons
  • Small bowl for egg yolks
  • Spoon or spatula for spreading mustard
  • Cooling rack, if desired

Method
 

  1. Prepare the Puff Pastry: Defrost the puff pastry sheets, then cut each sheet into 9 equal squares by cutting it into thirds in both directions, creating 18 squares total.
    Arrange the squares on a greased or parchment-lined baking sheet.
  2. Add the Mustard: Spread ¼ teaspoon of mustard diagonally across each puff pastry square, using Dijon, grainy, or yellow mustard according to preference.
  3. Fill the Pastries: Place about 1 tablespoon of chopped ham over the mustard on each square, then add 1 tablespoon of shredded cheddar or Gruyere on top of the ham.
  4. Seal the Pastries: Spread a small amount of egg yolk onto one corner of each pastry square, making sure that corner is not one of the corners containing the ham, cheese, and mustard.
    Fold the opposite corner over the filling, then fold the egg-coated corner over the first folded corner and press to seal. Repeat with all 18 pastry squares.
  5. Brush with Egg Yolk: Brush the top of each sealed pastry with egg yolk, coating the surface for a golden finish during baking.
  6. Bake Until Golden: Bake the pastries at 350°F for 20–25 minutes, or until the puff pastry is golden brown.

Notes

  • Use fully defrosted puff pastry so the squares can be cut and folded without cracking.
  • Dijon, grainy, or yellow mustard can be used according to the original recipe.
  • Keep the ham and cheese centered over the mustard so the pastry can be folded and sealed properly.
  • Make sure the egg-yolk-coated corner does not contain filling before folding, as this helps create a secure seal.
  • Brush the tops evenly with egg yolk to encourage an attractive golden-brown finish.
  • Bake until the pastries are visibly golden brown, using the 20–25 minute baking time as the source guideline.