Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Ham and Cheese Puffs Recipe
Save your leftover Christmas ham for this 5 ingredient, straightforward cheese puff pastry recipe which can be good for New Years Eve and may even be made forward!! It’s really easy you barely want a recipe for this. 🙂
Utilizing leftover Christmas ham to make finger meals for New Years Eve that may be made forward? That’s what I name meals effectivity!
Puff pastry is actually a life saver in relation to fast appetizers and snacks. Irrespective of how naked your cabinets are, when you have puff pastry within the freezer, there may be all the time one thing to be made. Typically I brush a sheet (generously) with melted butter, sprinkle with cinnamon and sugar, reduce into batons and voila! A cute pile of flaky buttery Cinnamon Sugar Sticks! For fast savoury bites, I exploit melted garlic butter and sprinkle with parmesan, herbs and cracked pepper.
And right here’s a easy concept to make unbelievable finger meals utilizing leftover Christmas ham! There’s nothing fancy about these. They’re simply downright tasty. I imply, salty ham and melted cheese enclosed with buttery flaky pastry? That’s a landing, proper there!
I do know it’s Christmas on Friday, however I’m sticking to my posting schedule and I’m going to share one thing for the morning after Christmas. In case you are having ham for Christmas, I can just about assure that you simply gained’t have to go to the shop to make what I’m going to share!!! – Johnsat x
Ingredients
- 2 sheets puff pastry , 25cm/10″ square
- 4 – 5 tbsp Dijon mustard
- 8 oz/250g shaved ham
- 2 cups shredded cheddar cheese (or any other melting cheese) (Note 1)
- 2 egg yolks (or 1 egg – Note 2)
- Oil spray
Instructions
- Preheat oven to 200°C/425°F (180°C fan-forced). Spray 2 baking trays lightly with oil or line with baking paper (parchment paper).
- Puff pastry – Let the puff pastry partially defrost then cut into 9 x 8cm/3.5" squares.
- Spread about 1/2 tsp of mustard diagonally across each square.
- Top with ham and sprinkle with cheese.
- Wrap – Dab one corner with egg yolk using a brush. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press down to bond. Place on baking tray then repeating with remaining squares.
- Bake – Brush the top with egg. Bake for 15 minutes or until deep golden brown and puffed.
- Serve warm!
Notes
1. Cheese – You could also use pre-sliced cheese, but you will need to cut them into 2/3″/1.5cm batons otherwise they are too thick to wrap the pastry around it snugly (i.e. the parcels are too wide and flat).
Mozzarella – A little light on salt and flavour for this recipe, if using mozzarella, I’d add a sprinkle of parmesan too.
2. Egg – Using just egg yolk will make the pastry more golden but even using a whole egg will still make these more golden than not using egg at all!
3. Storage and reheating – These reheat very well! They store for 2 days in an airtight container (reheat in a 180C/350F oven for 5 minutes), or frozen (cooked) for up to 2 months (reheat in a 180C/350F oven for 12 minutes). You can also assemble ahead and refrigerate then bake.
4. Nutrition per piece.
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