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Ham and Cheese Pastries

Ham and cheese bites - totally unorthodox


Ham and cheese pastries

These little pastries are enormously moreish, originally meant for breakfast or brunch but I see them disappear from t...


  • For the pastry:
  • 225g softened butter
  • 225g cream cheese
  • 400g plain flour
  • ½ tsp salt
  • For the filling:
  • cooked ham slices, cut into bite sized pieces
  • Gruyere cheese, sliced and cut into similar pieces
  • a few olives, halved
  • a few sundried tomatoes in oil, drained
  • For the topping:
  • 1 egg
  • chopped almond flakes
  • chopped pistachios
  • poppy seeds
  • sesame seeds
  • grated parmesan

Fillings for ham and cheese pastries

For the pastry, mix all the ingredients in a food processor or by hand until a smooth dough ball forms. Wrap in cling film and chill for half an hour.

Make sure you have all the filling and topping ingredients at hand. Beat the egg with a tablespoon of water for the egg wash.

Take the dough out of the fridge and roll out quite thin – it’s easier to divide it into three or four pieces and roll them out one by one. Aim to have a rectangle about 18cm high and 40cm wide. Cut it into triangles using a knife or a pastry cutter – I marked the rectangle every 10cm at the bottom and every 5cm at the top, then ran the cutter from top to bottom in a zigzag fashion, like in the picture.

Cutting dough for croissant shapes

Martha Stewart’s croissant cutting video was very educational.

Place pieces of ham, cheese and olives or tomatoes at the bottom of each triangle and roll up tightly to form a crescent.  Place the pastries on a baking sheet lined with parchment, brush with egg wash and sprinkle with toppings. If the pastry got quite warm and soft while working with it, chill the tray in the fridge for 10 minutes.

Forming ham and cheese pastry bites

Preheat the oven to 180C/350F/gas 4. Bake the pastries for 15 minutes until golden – some cheese will unavoidably leak out.

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