Savory Puff Pastry with Ham, Cheese, and Béchamel Sauce

 

Savory Puff Pastry with Ham, Cheese, and Béchamel Sauce

Ingredients

For the Puff Pastry

500 g puff pastry (store-bought or homemade)

50 g Dijon mustard

200 g thinly sliced ham

200 g low-moisture cheese (such as Swiss, Gruyère, or Cheddar)

1 egg, beaten (for egg wash)

For the Béchamel Sauce

30 g butter

25 g all-purpose flour

350 ml milk

4 tsp ground nutmeg

5 g black pepper

1 g salt

30 g grated Parmesan cheese

Optional Garnish

40 g pickled cucumbers, thinly sliced

Instructions

1. Preheat the oven
Set your oven to 180°C (356°F) so it’s ready when the pastry is assembled. A hot oven ensures the puff pastry rises and bakes evenly.

2. Roll out the pastry
On a lightly floured surface, roll out the puff pastry to your desired thickness. A thinner sheet yields a crispier bite, while a thicker one makes for a heartier, more substantial pastry.

3. Add flavor with mustard
Spread a thin, even layer of Dijon mustard across the pastry using a spatula. This adds a sharp, tangy base that balances the richness of the filling.

4. Layer the fillings

Arrange the thinly sliced ham evenly over the mustard-coated pastry.

Sprinkle or layer the cheese (Swiss, Gruyère, or Cheddar) on top so every bite has gooey, melted goodness.

5. Fold and seal
Carefully fold the pastry over the filling to form a pocket or turnover, pressing the edges firmly to seal. Shape it as you prefer—rectangular, square, or round.
Brush the surface with egg wash (one beaten egg) to give the pastry a glossy, golden finish.

6. Bake
Place the pastry on a parchment-lined baking sheet. Bake for 15–20 minutes, or until puffed and golden brown. Baking time may vary based on pastry thickness, so keep an eye on it near the end.

7. Prepare the béchamel sauce

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 2 minutes to form a roux.

Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens.

Season with nutmeg, black pepper, and salt, then stir in the Parmesan cheese until smooth and creamy.

8. Serve
Allow the puff pastry to cool slightly before slicing into portions. Serve warm with the béchamel sauce—either drizzled on top or in a small bowl for dipping.

Optional garnish: Add thinly sliced pickled cucumbers for a tangy contrast that brightens the richness of the dish.