These baked cheddar ham puffs are small, golden pockets filled with creamy cheese and salty ham. They smell buttery and savory while baking. The puff pastry becomes flaky and crisp. The inside stays soft and cheesy with a pleasant ham bite. They make a great snack, party finger food, or quick lunch.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Servings: 8 puffs
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 puff):
- Calories per serving: 280 kcal
- Protein: 9 g
- Carbohydrates: 15 g
- Fat: 20 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 550 mg
Why Make This Baked Cheddar Ham Puffs
These ham puffs are fast, satisfying, and crowd-pleasing. They combine flaky puff pastry with melty cheddar and creamy cheese for a rich texture contrast. They bake quickly and hold up well while guests nibble. They are ideal for game day, school lunches, or a simple appetizer. If you like savory pastries, you may also enjoy this 35-minute White Cheddar Apple Chicken Chili for a cozy meal pairing.
How to Make Baked Cheddar Ham Puffs
Follow simple steps: mix the filling, cut and fill the pastry, seal and brush with egg, then bake until puffed and golden. Keep work surfaces lightly floured so the pastry does not stick. Use cold puff pastry that has thawed just enough to unfold easily. Chill the filled puffs 5 minutes on the baking sheet if your kitchen is warm; this helps them hold shape in the oven.
Ingredients:
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1 cup puff pastry (thawed)
- 1/2 cup cream cheese (softened)
- 1 egg (beaten, for egg wash)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp Dijon mustard
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface. Have the beaten egg in a small bowl ready for brushing.
Step 2: Mixing
In a bowl, combine diced ham, shredded cheddar cheese, softened cream cheese, black pepper, garlic powder, and Dijon mustard. Stir until the mixture is smooth and evenly combined. Taste and adjust a pinch more pepper or mustard if needed.
Step 3: Cooking
Roll out the thawed puff pastry on the floured surface. Cut the pastry into squares (about 3–4 inches each). Place a spoonful of the ham and cheese mixture in the center of each square. Fold the pastry over to form a triangle or rectangle and press the edges together. Seal the edges with the tines of a fork. Place the filled puffs on the prepared baking sheet. Brush each top with the beaten egg for a golden finish.
Step 4: Finishing
Bake the puffs for 15–20 minutes or until they are puffed and golden brown. Remove from the oven and allow them to cool slightly (about 3–5 minutes) before serving so the filling firms a bit and is safe to eat.
How to Serve Baked Cheddar Ham Puffs
Serve warm so the cheese is gooey and the pastry is crisp. They pair well with a simple green salad for lunch, a bowl of soup for dinner, or mustard and pickles as snack accompaniments. For a party, arrange on a platter with toothpicks and a small bowl of spicy mustard or ranch for dipping. The smell of browned butter pastry and melted cheddar is irresistible.
How to Store Baked Cheddar Ham Puffs
- Room temperature: Store in an airtight container for up to 2 days. The pastry will soften over time.
- Refrigerator: Keep in an airtight container for 3–4 days.
- Freezer: Freeze baked puffs in a single layer on a tray until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 10–15 minutes until hot and crisp.
- Reheating tip: Warm in a 350°F oven for 8–10 minutes to restore crispness. Avoid the microwave if you want the pastry to stay flaky.
Expert Tips for Perfect Baked Cheddar Ham Puffs
- Keep pastry cool: Work quickly so the butter layers stay cold. This makes the pastry flaky.
- Don’t overfill: A tablespoon of filling is often enough. Too much filling can leak and prevent proper sealing.
- Seal well: Use a fork to crimp edges or pinch tightly to avoid leaks.
- Egg wash evenly: Brush the tops lightly for color but don’t let it drip onto the baking sheet.
- Flavor boosts: Add chopped chives, a pinch of smoked paprika, or a teaspoon of finely chopped sun-dried tomato for more depth.
- Cheese choices: Use sharp cheddar for strong flavor or a milder cheese if you prefer. Grate cheese yourself for best melting.
- Adjust salt: Ham and cheddar add salt; taste filling before adding extra salt.
Delicious Variations
- Ham and Swiss: Swap cheddar for Swiss and add a teaspoon of Dijon for a deli-style pocket.
- Spinach and Ham: Fold in a handful of wilted spinach to the filling for color and greens.
- Spicy Ham Puffs: Mix in a tablespoon of chopped jalapeño or a dash of hot sauce.
- Breakfast Puff: Add a small spoonful of cooked scrambled egg to each pocket for a breakfast version.
- Veggie Cheese: Omit ham and add sautéed mushrooms, onions, and bell peppers with cheese.
Frequently Asked Questions
Q: Can I use pre-cooked ham slices instead of diced ham?
A: Yes. Chop slices into small pieces. Make sure they are not too large so the puffs seal well.
Q: Can I make these ahead and bake later?
A: Yes. Assemble and place on a baking sheet, cover tightly with plastic wrap, and refrigerate up to 24 hours. Bake straight from the fridge, adding a couple of extra minutes if needed.
Q: Can I use puff pastry scraps to make different shapes?
A: Absolutely. Use extra scraps to create little toppers or twists. Brush and bake them alongside the puffs.
Q: What if my puff pastry doesn’t puff up?
A: The pastry puffs when the butter layers are cold. Avoid overworking or letting it get warm. Also ensure the oven is fully preheated and hot.
Q: Is there a gluten-free option?
A: Use a store-bought gluten-free puff pastry or make a gluten-free pastry alternative. Texture may differ, but flavors still work well.
Q: Can I freeze before baking?
A: Yes. Freeze assembled puffs on a tray until firm, then move to a bag. Bake from frozen, adding a few extra minutes to the baking time.
Q: How can I reduce sodium?
A: Use low-sodium ham and a reduced-sodium cheese. You can also increase cream cheese slightly to balance flavor without extra salt.
Conclusion
These Baked Cheddar Ham Puffs are quick, flaky, and full of savory flavor. They come together fast and please a crowd. For another take on ham-filled bites and party-friendly recipes, check out this helpful recipe for Ham Puffs – FOOTBALL FRIDAY – Plain Chicken. Give these puffs a try — they’re simple to make and always welcome at the table. Enjoy baking and sharing them with friends and family!
Print
Baked Cheddar Ham Puffs
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: None
Description
These baked cheddar ham puffs are small, golden pockets filled with creamy cheese and salty ham, perfect for snacks or quick lunches.
Ingredients
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1 cup puff pastry (thawed)
- 1/2 cup cream cheese (softened)
- 1 egg (beaten, for egg wash)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly flour your work surface.
- In a bowl, combine diced ham, shredded cheddar cheese, softened cream cheese, black pepper, garlic powder, and Dijon mustard. Stir until smooth and evenly combined.
- Roll out the thawed puff pastry and cut into squares (3–4 inches). Place a spoonful of the ham mixture in the center of each square. Fold and seal the edges.
- Brush each puff with beaten egg then place on the baking sheet.
- Bake for 15–20 minutes until puffed and golden brown. Allow to cool slightly before serving.
Notes
Store in an airtight container for up to 2 days or refrigerate for 3–4 days. Can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 280
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 80mg
