Flaky Ham and Cheese Puff Pastry in Your Pressure Cooker
This flaky ham and cheese puff pastry combines sharp aged cheddar, savory Virginia ham, and a brush of Dijon mustard, wrapped in golden, buttery layers and baked to crispy perfection.
Equipment
- 1 Rolling Pin
- 1 Pastry brush
- 1 Sharp knife
Ingredients
Main ingredients
- 2 sheets puff pastry or homemade rough puff
- 0.25 cup dijon mustard
- 8 oz aged cheddar cheese shredded
- 8-10 oz Virginia ham shaved thin
- 1 egg beaten for egg wash
- fresh thyme to sprinkle on top
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and cut each sheet into equal rectangles.
- Lay half of the pastry rectangles on the baking sheet, brush with dijon mustard, and leave a border at the edges.
- Sprinkle shredded cheddar cheese and top with shaved Virginia ham evenly over the mustard layer.
- Cover with remaining pastry rectangles, seal the edges gently, and press to close.
- Brush the tops with beaten egg and sprinkle with fresh thyme.
- Bake for 25 to 30 minutes until pastries are golden and puffed.
- Cool slightly before serving and enjoy warm.
Notes
These pastries are best enjoyed hot and flaky out of the oven. For extra flavor, dip in hot pepper jelly. If freezing, assemble and freeze before egg wash and baking.