Recipe Background
Ham & Cheese Turnovers offer a flaky pastry shell and savory filling.
Ham & Cheese Turnovers are a delight encased in flaky puff pastry. As they bake, the aroma of sharp cheddar melting into bits of ham fills the kitchen. It’s a savory fragrance that feels both welcoming and slightly nostalgic, like the lingering promise of a hearty bite. When you pull them from the oven, the golden crust offers a satisfying snap beneath your fingers, hiding a melty, savory interior.
Each turnover sports a glossy, appealing sheen—thanks to a brush of garlicky egg wash. This small step creates a beautiful barrier and heightens both the appearance and texture. Flavors of Dijon mustard cut through the richness, adding just enough tang without overwhelming. It's a good idea to serve more Dijon on the side, enhancing each bite with a touch of personal flair.
Sharing these turnovers can be a casual affair or a centerpiece moment. They’re just as suited for a quiet afternoon as they are for gatherings. Serve them whenever you crave something easy yet satisfying, possibly sparking a conversation about the art of simple, enduring comforts. Crisp edges and melty centers ensure everyone enjoys a bit of happy familiarity.
Ingredients
- flour to taste, for dusting the work surface
- 1 (17.3-ounce 2-count) box puff pastry, thawed
- 4 teaspoons Dijon mustard plus more, to taste, for serving
- 8 ounces ham chopped
- 3/4 cup sharp cheddar cheese shredded
- 1 large egg
- 1 tablespoon water
- 1 teaspoon garlic powder
Directions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Using the flour, lightly dust a work surface.
- On the prepared surface, roll out the puff pastry sheets until they are approximately 12-inch squares.
- Cut each of the puff pastry sheets into 4 equal squares.
- Spread 1/2 teaspoon of the Dijon mustard onto each of the pastry squares, leaving a 1-inch border around the edges.
- Spoon 1 ounce of the ham and 1 heaping tablespoon of the cheddar cheese onto the center of each of the pastry squares.
- Take one corner of each of the pastry squares and fold it to meet the opposite corner, covering the filling and forming a triangle.
- Press the edges of the folded pastry squares with a fork to seal.
- In a small bowl, add the egg, the water, and the garlic powder and whisk to combine into an egg wash.
- Evenly brush the pastry triangles on the tops and sides with the egg wash.
- Using a knife or a fork, cut or prick a small vent into the top of each of the turnovers.
- Transfer the turnovers to the prepared baking sheet and bake until golden-brown, about 20-25 minutes.
- Transfer the turnovers from the oven and allow them to cool slightly.
- Serve with the extra Dijon mustard.
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