Delicious ham and cheese melted between layers of flaky puff pastry. This Ham and Cheese Puff Pastry Melt is such a simple and yummy lunch, and a step up from your ordinary ham sandwich.
Along with my Baked Rigatoni Pasta and Loaded Totchos, this Ham and Cheese Puff Pastry Melt is consistently in my top 10 recipes. It is a real crowd-pleaser and super easy to make!
I seem to always overestimate how much ham I need for family dinners, and this Ham and Cheese Puff Pastry Melt is the perfect way to use up that leftover chunk of ham.
See how to make this delicious ham and cheese melt:
Use whatever cheese you like in this recipe. I used Cheddar this time, but Provolone, Swiss, Gruyere, and Colby Jack are great, too. Whatever you choose it is sure to be melty and wonderful!
Why You Will Love This Recipe
- It’s a great way to use up leftover ham.
- It will satiate the cheese lover in you, as you can use any and all the cheeses and it will still taste incredible. Not to mention, that gooey thing cheese does after you take a bite is one of life’s simple pleasures.
- It is easy to make, which makes this a great choice for kids’ lunches. Add a side or two and you’ve got dinner ready!
- Ham provides protein and cheese provides calcium. Depending on the bread, you’ve also got fiber coming your way.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 8
Ingredients
The beauty of this meal is that it seems so sophisticated but it’s really just a sandwich, with pastry sheets used instead of bread.
- 2 puff pastry sheets
- 3/4 lb ham, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 egg and 1 tbsp water egg wash
Instructions
- Allow puff pastry to defrost.
- Preheat oven to 400°F.
- Roll out one puff pastry sheet onto a greased baking sheet.
- Top the pastry with a layer of ham then sprinkle on a layer of cheese. Leaving about one inch along the edge of the pastry, which will be pinched to seal the pastry.
- Prepare the egg wash by mixing the egg and water together with a fork.
- Brush the inside pastry edges with egg wash.
- Put a second layer of pastry over top and press down lightly along the edges with your fingers or a fork to form a seal.
- Cut several slits into the top pastry sheet.
- Brush the top with remaining egg wash.
- Bake on the center rack for about 20 minutes or until golden brown.
- Let cool slightly and cut into 8 pieces.
Variations
Think you can cram more food inside the pastry? You’re right! Here are some ideas:
- Spinach and Feta: Layer some cooked spinach and crumbled feta cheese. The two cheeses will get along well, and the spinach is a tasty way to get some greens in you.
- Hawaiian: Ham and cheese is just a pineapple away from a Hawaiian pizza, right? So, add pineapple and a drizzle of barbecue sauce to make the puff pasty equivalent.
- Mediterranean: Work the flavors of the Med into your sandwich with sliced black olives, diced roasted red peppers, and crumbled feta cheese.
- Bacon and Onion: If you’ve got the time, crisp up some bacon, crumble it, and mix it with caramelized onions.
- Buffalo Chicken: OK, so this one replaces one of the main ingredients but if you feel so inclined to make this a chicken ‘n’ cheese puff pastry melt then use cooked and shredded buffalo-style chicken. Add a bit of ranch or blue cheese dressing.
- Mushroom and Swiss: Sauté and slice some mushrooms (not necessarily in that order) until golden brown. Lay them atop Swiss cheese and the ham. The mushrooms provide an earthy, nutty flavor.
Serving Suggestions
Rather than suggest which sides go with this pastry melt, I’m going to list the condiments that you might like to have out for guests.
Mustard: The go-to for ham ‘n’ cheese sandwiches (or ham ‘n’ cheese anything!). Classic yellow mustard, Dijon mustard, or honey mustard will all add a bit of a kick but not so much that it overpowers the meal.
Mayonnaise: The sandwich is creamy, so why change it up? Add more cream with a rich mayonnaise like garlic or chipotle.
Tomato Chutney: Not the easiest to find but if you do, get some! Tomato chutney brightens up the meal (from a taste point of view) and brings a hint of sweetness.
Pickles: Not really something you put ON the melts but you can still chase the melts with a bite of pickle. Dill pickles, bread and butter pickles, or pickled jalapeños, they all add a bit of crunch to what is a soft meal.
Pesto: Basil pesto can add a herbaceous note to the melt. I suggest this one if you’re going with a variety of cheeses, like mozzarella and Parmesan.
Hot Sauce: If you like things spicy, drizzle some of your favorite hot sauce on the melt. I recommend those that bring the burn and add flavor, like sriracha, Tabasco, or a smoky chipotle sauce.
Cranberry Sauce: Is it Christmas? If so, serve this pastry puffs with a bit of cranberry sauce for a tangy twist that will complement the savory taste of the ham and cheese.
FAQs
I don’t see why not. Just be sure not to overstuff it.
Sure, the texture will obviously change, as shortcrust is denser and more crumbly but I’m sure you’re aware of that. The shortcrust will also probably need to be blind baked, where the pastry is partially baked before adding the filling to prevent sogginess. Check the packaging to see what is recommended for your particular brand.
Yes, you can. You may want to score a one-inch border in the pastry and poke the center of the pastry with a fork to prevent it from puffing up too much while baking. I also recommend using a knife and fork for this one!
Ham and Cheese Puff Pastry Melt
Ingredients
- 2 puff pastry sheets
- 3/4 lb ham cut into small cubes
- 1 cup shredded cheddar cheese
- 1 egg and 1 tbsp water egg wash
Instructions
- Allow puff pastry to defrost.
- Preheat oven to 400°F.
- Roll out one puff pastry sheet onto a greased baking sheet.
- Top the pastry with a layer of ham then sprinkle on a layer of cheese. Leave about one inch along the edge of the pastry, which will be pinched to seal the pastry.
- Prepare an egg wash by mixing the egg and water together with a fork.
- Brush the inside pastry edges with egg wash.
- Put a second layer of pastry over top and press down lightly along the edges with your fingers or a fork to form a seal.
- Cut several slits into the top pastry sheet.
- Brush the top with remaining egg wash.
- Bake on the center rack for about 20 minutes or until golden brown.
- Cool slightly and cut into 8 pieces.
Notes
Nutrition
I would love these for breakfast! I never feel like eating breakfast so it has to be something real good for me to make it.
This looks so yummy! My husband would love this!! Thanks for sharing this!
These look so good!! I love puff pastry.
I make something similar, now I’ll have to try this recipe. My family will love it.
These look so good. I could see making all sorts of versions of these.
Once made can they be frozen and used later
These remind me of Hot Pockets, definitely. But the puff pastry would make these much better.