Save your leftover Christmas ham for this 5 ingredient, easy cheese puff pastry recipe that are perfect for New Years Eve and can even be made ahead!! You don’t even need a recipe for this – just watch the VIDEO! (Don’t worry, I’ve written out the recipe too!)
Using leftover Christmas ham to make finger food for New Years Eve that can be made ahead? That’s what I call food efficiency!
Puff pastry is literally a life saver when it comes to quick appetizers and snacks. No matter how bare your cupboards are, if you have puff pastry in the freezer, there is always something to be made. Sometimes I brush a sheet (generously) with melted butter, sprinkle with cinnamon and sugar, cut into batons and voila! A cute pile of flaky buttery Cinnamon Sugar Sticks! For quick savoury bites, I use melted garlic butter and sprinkle with parmesan, herbs and cracked pepper.
And here’s a simple idea to make fantastic finger food using leftover Christmas ham! There’s nothing fancy about these. They are just downright tasty. I mean, salty ham and melted cheese enclosed with buttery flaky pastry? That’s a touchdown, right there!
This Ham Cheese Puff Pastry recipe is simple to make. You don’t even need a recipe for this, just watch this quick video!
WARNING: You will be getting a serious dose of Baby Hands in action. No laughing!!! 😉
You didn’t think I was going to leave you hanging without a recipe did you?!! Of course not! Though seriously, I bet you’ve memorised it from watching the video!
I know it’s Christmas on Friday, but I’m sticking to my posting schedule and I’m going to share something for the morning after Christmas. If you are having ham for Christmas, I can pretty much guarantee that you won’t need to go to the store to make what I’m going to share!!! – Nagi x
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Ham and Cheese Puffs
Ingredients
- 2 sheets puff pastry , 25cm/10" square
- 4 - 5 tbsp Dijon mustard
- 8 oz/250g shaved ham
- 2 cups grated cheddar cheese (or any other melting cheese) (Note 1)
- 2 egg yolks (or 1 egg - Note 2)
- Oil spray
Instructions
- Preheat oven to 180C/350F. Spray 2 baking trays with oil.
- Let the puff pastry defrost then cut into 9 x 8cm/3.5" squares.
- Spread about 1/2 tsp of mustard diagonally across ta square.
- Top with ham and sprinkle with cheese.
- 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. Repeat with remaining square.
- Brush the top with egg. Bake for 15 minutes or until deep golden brown and puffed.
- Serve warm!
Recipe Notes:
Do you store these in the fridge or cupboard?
You can store for 2 days in the fridge in an airtight container or freeze them Liga! N x
I love making these! My last batch had chilli Kewpie mayo instead of mustard, tasted amazing!
So simple but so dang tasty! Thank you!!
Yes exactly Sandy!! N x
Are there metric measurements for this recipe? It looks great but ‘2 cups of cheese’ doesn’t mean much to me! Thanks in advance for help.
Made these this morning. Didn’t actually have any ham but we did have some bacon. Fried up the bacon and added some pepper. Fantastic recipe as always!
Nagi you are the best!!!
More gluten free recipes please!
Hi Esha, have you seen the gluten free section on my website? I have a stack of recipes there 🙂 N x
This was a fun meal to have. I used leftover ham and after reading reviews decided that I would use the food processor to make the ham the same consistency. I thought it might end up mushy but it was great. I mixed grated cheese as well as mustard into the ham. We love mustard so I spread some over the puff pastry before adding the ham mixture and cooking. This recipe allowed me to use up extra puff pastry from your chicken pot pie recipe as well as the ham so I really appreciated this find! Thanks
Have been making similar for years. In the food processor the leftover ham and a chopped up spring onions.. Pulse to a fine mince and add cheese( maturered). Into in Puff pastry and into the sausage roll maker or straight onto pastry and fold it over and bake. Cut into slices. served cold is as good as hot. And I can guarantee they wont last long in the fridge and you will be making them again. Tip. Hide some in the vegie crisper in the fridge for yourself like I do for later or you might miss out.
Nagi, you’re a life saver! Such terrific recipes…
Thankyou
Thanks so much Barb!
Found you whilst looking for sausage roll recipes (your’s are the best) and now I’ve found my fave site for yummy recipes, these are a snack/ lunch box fave for my son. Thank you Nagi xo
That’s great to hear Melissa, thanks so much!
These are lovely. I prefer to use Gruyere cheese to cheddar. Plus I add cheese on the top of each puff to make them super crispy. I put them in the fridge for 20 minds then bake for 20 minds at 165°c Fan for 22 mins, making them super crispy. But it’s a really good recipe as it is. Simple and everybody can make them, no skill required, apart from cutting straight.
Sounds amazing Max!
Hi Nagi, this recipe is another winner! Made it for a Christmas potluck lunch and friends all loved it. I liked it that the puffs still looked nice even when I wasn’t the most skilful at handling the softened puff pastry cos the melted cheese made up for it! Thanks again!
These would make a nice road trip food. Compact and easy to pack but yummy!
Hello and happy new year xx
Could these be served at room temperature?
I need to take a plate, and won’t be able to re-heat
Would these little parcels of yummy work?
Thanks so much xxx
Hi Nagi, made these today as i had left over puff pastry after making chicken pies. Loved them, so easy and tasty. Do you think instead of mustard chutney may be ok? My husband ate every mouthful but then tells me he isnt keen on mustard lol. Have to say Dozer always makes me smile 😊
YES it will be a posh version of this! 🙂 Happy to hear that Dozer makes you smile, he makes me smile too! 😉
Sitting here on boxing day with my (admittedly wonderfu)l husband, but as there’s only one of him, we are looking at a massive amount of leftover ham after a family Christmas lunch. I’m unwilling to disclose how many of these we ate this morning, let’s just say we’re talking double digits. Absolute perfection as a brunch, but if any survive the day they will be frozen for a future supper/brunch/morning tea. Your make ahead, freezing and reheating instructions are head and shoulders above any other blogger I have ever read. You have a stalker, sorry, change that to follower!
You ROCK RUTH!!! There is absolutely no shame in that at all, I would have matched you puff for puff!!! Thank you for letting me know and PS I love stalkers! I mean, followers. 🙂 N xx
You are so adorable and your recipes are an inspiration. I’m so glad I found your website. The videos could be on a cooking show; they are that professional.
Best regards from British Columbia.
Wow, what a compliment, thank you Jen! And I’m so glad you like my recipes! N x