One Saturday afternoon, I was sorting through an old recipe tin that belonged to my late Aunt Lorraine—she had a gift for turning humble ingredients into unforgettable bites. Tucked between her buttermilk biscuit recipe and handwritten notes on pickling beets, I found a smudged index card labeled “Ham Puffs – for the church sale.” That instantly struck a chord. I could almost hear the chatter of folding chairs being arranged in the church hall, smell the coffee brewing in giant percolators, and feel the warmth of the community.
Those puff pastries were always the first to disappear from the bake sale table. Crisp, golden, buttery pockets filled with smoky ham and gooey cheddar, with just the right kick from mustard. I remembered helping her seal the edges with a fork, sneaking bites of filling when I thought she wasn’t looking.
Years later, when I made them for a neighbor’s baby shower, someone called them “the fanciest comfort food ever.” And that’s exactly what they are—familiar, cozy, yet elegant enough for guests.
Now that I’m retired and have more time to revisit family recipes, I find myself baking these often—not just for parties, but for quiet weekends with tea and a good book. They’ve become a tradition in my kitchen, a little envelope of flavor, passed down with love and sealed with memories.
Short Description
These buttery, flaky ham puffs are filled with savory ham, cheddar, green onions, and a touch of mustard for tang. Perfect as a party snack, brunch bite, or cozy appetizer.
Key Ingredients
For the Filling:
- 1 cup cooked ham, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
For the Dough:
- 1 package puff pastry sheets (thawed if frozen)
- 1 egg, beaten (for egg wash)
Tools Needed
- Mixing bowl
- Sharp knife or pastry cutter
- Rolling pin (optional)
- Fork (for sealing edges)
- Pastry brush
- Baking sheet
- Parchment paper
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and help the puffs bake evenly.
Step 2: Prepare the Filling
In a medium bowl, combine the chopped ham, cheddar cheese, green onions, mayonnaise, and Dijon mustard. Mix well until fully combined. The texture should be creamy and slightly chunky.
Step 3: Roll and Cut the Pastry
Lightly flour your work surface. Roll out the thawed puff pastry just enough to smooth the folds. Cut into 3-inch squares or circles, depending on your preference.
Step 4: Assemble the Puffs
Spoon about 1 tablespoon of the ham mixture into the center of each pastry piece. Fold over to create a triangle (if square) or a half-moon (if round). Press edges firmly with a fork to seal.
Step 5: Add Egg Wash
Place puffs on the prepared baking sheet. Brush the tops with beaten egg for a glossy, golden finish.
Step 6: Bake
Bake for 12–15 minutes, or until puffed and golden brown. The cheese should be bubbly and the pastry crisp.
Step 7: Cool and Serve
Let cool for 3–5 minutes. Serve warm on a platter or tray, garnished with fresh herbs if desired.
Why You’ll Love This Recipe
– Quick and easy to assemble
– Uses pantry-friendly ingredients
– Perfect for parties, brunches, or cozy afternoons
– Customizable with different meats or cheeses
– Great make-ahead option
– Kid-friendly and adult-approved
Mistakes to Avoid & Solutions
1. Overfilling the Pastry
Too much filling can cause the puffs to burst. Stick to about 1 tablespoon per puff.
2. Forgetting the Egg Wash
Skipping the egg wash will result in dull, pale pastry. Don’t forget this final touch—it creates that perfect sheen.
3. Seams Not Sealed Properly
If the edges aren’t sealed well, the filling can leak. Use a fork to press the edges securely.
4. Pastry Too Warm
If puff pastry becomes too soft, it won’t rise properly. Chill the filled puffs for 10 minutes before baking if needed.
5. Not Using Parchment Paper
Baking directly on the tray can cause sticking or uneven browning. Always line your sheet for better results.
Serving and Pairing Suggestions
Ham puffs shine as:
– A brunch platter centerpiece
– Party appetizers on toothpicks
– Side dish with a fresh salad or soup
– A savory addition to an afternoon tea
– Part of a picnic spread with fruit and crackers
Pair with:
– Sparkling cider or white wine
– Tomato soup or potato chowder
– A tangy mustard dipping sauce or aioli
Serve family-style for casual gatherings or plated for a more elegant presentation.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze before or after baking. Freeze unbaked puffs on a tray, then transfer to a bag. Bake from frozen at 400°F for 18–20 minutes.
Reheat in a 350°F oven for 5–8 minutes to restore crispiness. Avoid the microwave—it softens the pastry.
FAQs
1. Can I use other types of cheese?
Yes! Swiss, Gruyère, or pepper jack work beautifully and add different flavor notes.
2. Can I make these ahead of time?
Absolutely. Assemble and refrigerate up to 24 hours in advance, or freeze and bake as needed.
3. Do I have to use mayonnaise?
You can swap mayo for Greek yogurt or sour cream, but the flavor will change slightly.
4. Can I make mini versions for a crowd?
Yes—just cut smaller pastry squares and reduce filling. Bake for 10–12 minutes instead.
5. What if I don’t have Dijon mustard?
Try spicy brown mustard or even honey mustard for a slightly different kick.
Tips & Tricks
Chill the puff pastry again after filling to help them puff better in the oven.
Use a small cookie cutter for perfect circles.
Press a bit of extra cheese on top before baking for a golden, bubbly finish.
Double the batch—they go fast!
Store leftover filling and use it in sandwiches or wraps.
Recipe Variations
1. Spinach & Ham Puffs
Add 1/4 cup finely chopped cooked spinach to the filling. Reduce cheese slightly to balance moisture.
2. Sweet & Savory Twist
Swap Dijon for honey mustard and add a teaspoon of apricot preserves to the filling for a sweet contrast.
3. Breakfast Puffs
Add a tablespoon of scrambled eggs to the filling. Great for on-the-go morning bites.
4. Spicy Jalapeño Ham Puffs
Stir in 1 tablespoon of finely chopped pickled jalapeños for heat. Use pepper jack instead of cheddar.
5. Low-Carb Version
Use low-carb tortilla cutouts, brush with olive oil, and bake until crisp. You won’t get puff pastry layers, but it’s a lighter alternative.
Final Thoughts
Baking these ham puffs always brings a sense of calm to my kitchen—the familiar rhythm of folding dough, the savory scent wafting from the oven, and the quiet satisfaction of sharing something special. They remind me of the joy in simple moments, of folding chairs and laughter echoing through community halls.
These pastries may be small, but they carry heart and history in every bite. And now, they’re yours to pass on, to fill with your own stories and serve at your own gatherings.
Try them once, and you’ll likely find yourself making them again and again—because the best recipes, like the best memories, are always worth repeating.
Ham Puffs
Print ThisIngredients
- For the Filling:
- 1 cup cooked ham, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- For the Dough:
- 1 package puff pastry sheets (thawed if frozen)
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Preheat the Oven
Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Filling
Mix ham, cheddar, green onions, mayo, and Dijon in a bowl until creamy.
Step 3: Roll and Cut the Pastry
Lightly flour the surface, roll out puff pastry, and cut into 3-inch squares or circles.
Step 4: Assemble the Puffs
Add 1 tbsp filling to each piece. Fold and seal edges with a fork.
Step 5: Add Egg Wash
Place on the sheet and brush tops with beaten egg.
Step 6: Bake
Bake for 12–15 minutes until golden, crisp, and puffed.
Step 7: Cool and Serve
Cool for 3–5 minutes and serve warm. Add fresh herbs if desired.
