Cheesy Ham Pastries

Serves 4-6 Prep Time 10 minutes   Cook Time 30 minutes   Rated:


There is nothing quite as fantastic and a crispy fragrant pastry filled with amazing cheesy ooze and salty ham after a hard day's night! Whether you eat these fresh off the press or if you freeze and reheat, you are going to love them. Don’t just save them for snackery! Think hearty breakfast, or lunch, with a salad and friends!

These can easily be assembled the day before needed and either refrigerated or frozen prior to baking. Add a little to the baking time as needed to compensate. Thus they would be a great Christmas breakfast inclusion. I am pretty sure you'll be making them again!

These are so good we included them in The Weekend Table late night snacking chapter...time to get that book while stocks last.

For other cheesy goodness, make sure you check out these recipes:

Cheesy Grits

Cheesy Saged Polenta

Cheesy Asparagus Tart

Cheesy Chicken Nuggets

Cheesey Ham and Pesto Muffins

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Preheat oven to 200°C. Line 2 baking trays with paper.


Roll out puff pastry into three sheets and set aside.


Make a Bechemel Sauce by placing the egg and yolk, creme fraiche, butter, cornflour and milk into the Thermomix bowl and cooking for 6 min/100°C/speed 4. Cool completely.


Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with Bechemel and cover with other half of pastry. Seal borders with a fork or small knife. Slash tops to allow steam to escape and brush liberally with egg wash.


Bake for 20-25 minutes until puffed and golden.


Serve hot.

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