Recipe Background
The classic sandwich transforms itself into a 5-star masterpiece snack experience. Ham & Cheese Turnovers are stuffed with the beloved combination of savory ham and melty, sharp cheese, with plenty of tangy mustard to help cut through all the meaty richness. But here's the best part — that's just the filling to the crusty, golden, buttery puff pastry exterior! Ham & Cheese Turnovers are little triangles of terrifically big taste!
The classic sandwich transforms itself into a 5-star masterpiece snack experience. Ham & Cheese Turnovers are stuffed with the beloved combination of savory ham and melty, sharp cheese, with plenty of tangy mustard to help cut through all the meaty richness. But here's the best part — that's just the filling to the crusty, golden, buttery puff pastry exterior! Ham & Cheese Turnovers are little triangles of terrifically big taste!
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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