Ham and Gruyere mini turnovers make any gathering special. Puff pastry stuffed with cheese and salty ham with a mustard dip are the perfect little nibble.

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 come 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—Ham and Gruyère Mini 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!

Ham and Gruyère Mini Turnovers

The little pastry triangles are made with store-bought puff pastry. It’s easy to fold out and cut into just the right shape for fold-over turnovers.

Take the stress out of entertaining with these Ham and Gruyere Mini Turnovers as a starter!

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.

For the ham, I ask the person behind the deli counter to cut it into 1/4 inch slices, so it’s easy to slice and dice for this recipe. Use any extra diced ham in omelets or soup. I always double this recipe, so I have extra in the freezer for another time. They are also a great dinner accompaniment with a salad or soup!

Ham and Gruyère Mini Turnovers

Prep Time: 35 minutes

Total Time: 55 minutes

Yield: 18 Turnovers

1 Turnover

Calories per serving: 190

Fat per serving: 13 g

Ham and Gruyère Mini Turnovers

Make-ahead tip: Freeze uncooked turnovers up to 3 weeks. Bake frozen turnovers at 300°F 10 min, then increase heat to 350°F and bake 12 min more.


  • 1 cup (3 oz) grated Gruyère
  • 4 oz cooked ham, cut into ¼-inch dice
  • 3 tbsp half-and-half
  • 1½ tsp 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


  1. 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 tbsp 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.
  2. Bake 5 min. Reduce heat to 375°F and bake until puffed and golden brown, about 15 min more. Serve warm, with mustard.
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Recipe: Tara Bench
Photographer: Iain Bagwell
Food stylist: Sally Jo O’Brien
Prop Stylist: Gerri Williams

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