Description

These Ham and Cheese Puff Pastry Hand Pies are golden, flaky pockets filled with savory ham and melted cheese—perfect as a snack, appetizer, or quick meal. With minimal prep and a handful of ingredients, they come together fast for a crowd-pleasing treat everyone will love.

Ingredients

Units Scale

Puff Pastry

1 package (about 14 oz/400g) store-bought puff pastry, thawed

Filling

6 oz (170g) deli ham, cut into small pieces or slices
1 cup (about 4 oz/115g) shredded cheese (such as Swiss, cheddar, or Gruyère)
1 tablespoon Dijon mustard (optional)
1/4 teaspoon black pepper

Finishing

1 large egg
1 tablespoon water
1 teaspoon sesame seeds or poppy seeds (optional, for sprinkling)

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Instructions

Prep the Puff Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheets on a lightly floured surface and gently roll each sheet out to smooth any creases.
Cut and Fill: Cut the puff pastry into rectangles or squares (about 4×4 inches). Spread a thin layer of Dijon mustard on each rectangle if using. Add some ham and a generous sprinkle of cheese to the center of half the squares, leaving a border around the edges. Season with black pepper.
Seal and Crimp: Brush the edges of each filled pastry with water. Place a matching piece of pastry on top and press the edges to seal. Use a fork to crimp the edges for a decorative and secure seal. Cut a small vent in the top of each pie.
Egg Wash and Finish: In a small bowl, whisk the egg with 1 tablespoon water. Brush the tops of the pies with the egg wash for a golden finish. Sprinkle with sesame or poppy seeds if desired.
Bake: Arrange the pies on the prepared baking sheet, leaving space between each. Bake for 18–22 minutes or until the pies are puffed and golden brown.
Cool and Serve: Let hand pies cool for a few minutes before serving—they’ll be very hot inside. Enjoy warm or at room temperature.

Notes

Use any cheese you love—Swiss, cheddar, or a blend work well.
Add a thin slice of tomato or a little sautéed spinach for variation.
Pies can be assembled ahead and baked from chilled; just add a few extra minutes to baking time.
Leftovers keep well in an airtight container in the fridge for up to 2 days.
Reheat in a 350°F (175°C) oven for a crisp texture.

Nutrition

Serving Size: 1 hand pie
Calories: 240
Sugar: 1g
Sodium: 430mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 8g
Cholesterol: 31mg