Advertisement

125g puff pastry (removed from fridge 20mins prior to making)

2 slices of ham

A few slices of your favourite cheese - I use cheddar

Dijon mustard

A little plain flour to dust your work surface

1 egg beaten in a mug

 

Ham & cheese turnovers

preparation 5 mins • you cook for 9 mins •

Makes 9 turnovers

Watch a 30 second preview of my cook-along video below

 

These are a puff pastry delight. Bite size and easy to make, they're bursting with flavour. These turnovers can be made hours in advance and then put into the oven at the last minute. Your guests will arrive to the smell of puff pastry and melting cheese emanating from your kitchen. A great party pleaser or snack.

Lightly oiled baking tray

Rolling pin

Knife to cut the pastry

Knife to cut ham & cheese

Knife to spread the mustard

Pastry brush

Optional:

Square of kitchen roll as a size guide

Advertisement

This video is more for demonstration purposes as you may be making larger quantities. You can start by cooking-along if you wish, then continue alone to make as many turnovers as you like, or watch first and cook afterwards. If you're going to cook-along, then preheat your oven to 190c. Have the ham and cheese on a board with plenty of room to roll out the pastry.. Now click here!

Advertisement

This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

Simply enter your email address - it won't go to 3rd parties and you won't receive any junk mail!

Name: 
Email: 
  

 

Lightly flour your work surface and place the pastry on top. Lightly dust your rolling pin with flour and then start rolling out the pastry into a large square, roughly the size of a piece of kitchen roll. Pick the pastry up and turn it over every few rolls to check that it doesn't stick. Roll the pastry as thin as you can get it without breaking. Once it is roughly rolled out, use a piece of kitchen roll as a template to cut out a large, neat square.

Cut the large square into 9 smaller squares by slicing 3 rows and 3 columns - it will look like a game of naughts and crosses, as per the second photo on the right!

Now, it's time to build the turnovers. Cut a strip of ham about an inch wide and the same length as one of the squares. Spread a little dijon mustard onto a pastry square and lay the ham diagonally across it from corner to corner. Cut a small chunk of cheese and place on top of the ham.

Bring the two side flaps up and wrap them over, as per the third photo. Pinch the seams of the pastry together to join them. Place on a baking tray and repeat with the other squares of pastry. If you're making these in advance, stop here and cover them until you are ready to bake. Before putting the tray in the oven, brush the turnovers with beaten egg and bake for 20 minutes until golden.

I hope that you enjoy them.

Advertisement

All content © 2012 TheAmateurChef.co.uk - Privacy Policy