Ham and Gruyere puff pastry turnovers make any gathering special. Puff pastry stuffed with cheese and salty ham with a mustard dip are the perfect little nibble.
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Having people over is one of my favorite things. Party!!
I like feeding people, it's my thing, so having friends and family visit, or coming for dinner or a party is always a good time.
I'm no dummy though, I know preparing for the gathering is a lot of work, sometimes stressful, and takes planning.
So, here's a pretty delicious solution for a great app — savory turnovers. Nibble, snack, and party fare that you can make and keep in the freezer to bake when you're ready.
MY KIND OF ENTERTAINING! Love that planning ahead stuff!
Ingredients for Puff Pastry Turnovers
The little pastry triangles are made with store-bought puff pastry. It's easy to fold out and roll, then cut into just the right shape for fold-over turnovers.
I love using a mild cheese with rich puff pastry. Gruyère cheese is a Swiss cheese with a buttery, almost nutty and mild flavor. It's one of the most perfect companions to salty ham as well.
This recipe works so well with leftover ham from roast holiday ham.
You can also make delicious pasta or breakfast sandwiches from leftover ham.
There's also a little half and half and dried sage in the puff pastry filling for added flavor and moisture.
How to Make Puff Pastry Turnovers
This is one of the easier puff pastry appetizers you can make.
In essence, all you need to do is stir together the filling, seal it inside squares of puff pastry that you've cut with a knife, and bake the turnovers until golden brown.
Be sure to prick the top of each ham and cheese turnover with a fork to allow steam to escape!
Can This Recipe Be Made in Advance?
Yes! You can freeze uncooked turnovers for up to three weeks.
Bake frozen turnovers at 300°F for 10 minutes, then increase heat to 350°F and bake 12 minutes more.
Can I Use Another Type of Cheese?
Of course! You can make the ham and cheese puff pastry turnovers with any cheese you'd like. I prefer using Gruyere because it's mild, nutty flavor pairs nicely with the ham.
However, you may use any grated cheese you like.
Let me know how it went!
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Tips for Making This Puff Pastry Appetizer
- For the ham, I ask the person behind the deli counter to cut it into ¼ inch slices so it's easy to dice for this recipe.
- Use any extra diced ham in omelets, pasta, or soup.
- I always double this recipe, so I have extra in the freezer for another time. Savory turnovers are also a great dinner accompaniment with a salad or soup!
More Savory Puff Pastry Appetizers:
- Asparagus Puff Pastry Tart
- Mini Tomato Tarts
- Pancetta, Brie & Onion Tart
- Savory Ricotta and Three Bean Tarts
Ham and Gruyère Puff Pastry Turnovers
Ingredients
- 1 cup (3 ounces) grated Gruyère
- 4 ounces cooked ham cut into ¼-inch dice
- 3 tablespoons half-and-half
- 1½ teaspoons dried sage
- Pinch freshly ground pepper
- Flour for work surface
- 1 box (17¼ oz) frozen puff pastry thawed
- 1 large egg beaten
- Whole-grain Dijon mustard for serving
Instructions
- Heat oven to 400°F.
- In a bowl, stir together cheese, ham, half-and-half, sage and pepper.
- On a lightly floured surface, roll out 1 pastry sheet to a 12-inch square; cut into 9 squares.
- Working with one square at a time, brush edges with egg and place 1 tablespoon filling in center. Fold together opposite corners of square, forming a triangle, and press together edges to seal; decorate with tines of a fork. Transfer to a baking sheet, brush with egg and prick top of each once with a fork.
- Repeat with remaining pastry sheet, filling and egg.
- Bake 5 minutes. Reduce heat to 375°F and bake until puffed and golden brown, about 15 minutes more. Serve warm, with mustard.
Notes
Nutrition
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe: Tara Bench Photographers: Iain Bagwell and Lindsay Steele. Food stylist: Sally Jo O'Brien and Lindsay Steele.
Mary Bench says
Even good as a main course! Tasty!
Tessa says
I love cooking with cheese--especially Gruyère! Thanks for this awesome appetizer!