Ham and Cheese Puff Pastry Melt

By Angela Sellari Jump to Recipe

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.

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.

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.

For a smaller serving, could I use 1 puff pastry sheet that I would then cut in half?

I don’t see why not. Just be sure not to overstuff it.

Ham and Cheese Puff Pastry Melt

Angela Sellari

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.

4.78 from 31 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 506 kcal

Ingredients

  

1x2x3x

• 2 puff pastry sheets
• 3/4 pound 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

You can make an open-faced melt, if you like. I recommend scoring a one-inch border in the pastry and poking 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!

If you don’t like puff pastry, you can use shortcrust. The texture will obviously change, as shortcrust is denser and more crumbly. 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.

Nutrition

Calories: 506kcalCarbohydrates: 28gProtein: 18gFat: 36gSaturated Fat: 12gSodium: 753mgFiber: 1g

Keyword ham and cheese puff pastry

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