Savory Puff Pastry with Ham, Cheese, and Béchamel Sauce
Puff pastry recipes are always a hit in the kitchen, but when you combine ham, cheese, and a creamy béchamel sauce, the result is a truly indulgent dish. Perfect for any meal, whether as a snack, appetizer, or a main course, this savory puff pastry has the ideal combination of textures and flavors—flaky on the outside, creamy and cheesy on the inside.
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In this comprehensive guide, we’ll walk you through everything you need to know to make this delicious recipe, from the ingredients to step-by-step instructions. By following these steps, you’ll have a crowd-pleasing dish ready in no time.
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Ingredients for Puff Pastry with Ham, Cheese, and Béchamel Sauce
To make this savory puff pastry, you’ll need the following ingredients:
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For the Puff Pastry:
| Ingredient | Quantity |
|---|---|
| Puff Pastry (store-bought or homemade) | 500g |
| Dijon Mustard | 50g |
| Thinly sliced Ham | 200g |
| Low-moisture Cheese (Swiss, Gruyère, or Cheddar) | 200g |
| Egg (for egg wash) | 1 |
For the Béchamel Sauce:
| Ingredient | Quantity |
|---|---|
| Butter | 30g |
| All-purpose Flour | 25g |
| Milk | 350ml |
| Ground Nutmeg | 4 tsp |
| Black Pepper | 5g |
| Salt | 1g |
| Grated Parmesan Cheese | 30g |
Optional Garnish:
| Ingredient | Quantity |
|---|---|
| Pickled Cucumbers (thinly sliced) | 40g |
Step-by-Step Instructions for Savory Puff Pastry
1. Preheat the Oven
To ensure your puff pastry bakes perfectly, preheat your oven to 180°C (356°F). You’ll want the oven nice and hot by the time the pastry is ready to go in.
2. Prepare the Puff Pastry
Roll out the puff pastry: On a lightly floured surface, roll out the 500g of puff pastry to your preferred thickness. The thickness will determine the texture—thinner pastry will be lighter and crispier, while thicker pastry will give you a more substantial bite.
Spread the mustard: Use a spatula to evenly spread 50g of Dijon mustard over the rolled-out puff pastry. The sharpness of the mustard complements the creaminess of the cheese and the saltiness of the ham.
3. Add the Fillings
Layer the ham: Take the 200g of thinly sliced ham and spread it evenly across the mustard-coated puff pastry. Be sure to cover the entire surface so that every bite has a taste of ham.
Top with cheese: Sprinkle or layer 200g of low-moisture cheese (such as Swiss, Gruyère, or cheddar) over the ham. The cheese will melt beautifully, creating that gooey texture that everyone loves.
4. Fold and Seal the Pastry
Carefully fold the puff pastry over the ham and cheese to create a pocket, ensuring that the edges are sealed to prevent the filling from leaking out during baking. You can also shape the pastry into your preferred form, whether it’s a rectangular envelope or a circular turnover.
Brush with egg wash: Beat one egg in a small bowl, and brush the top of the pastry with the egg wash. This will give your puff pastry a golden, glossy finish as it bakes.
5. Bake the Puff Pastry
Place the prepared pastry on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up. The baking time may vary slightly depending on the thickness of your pastry.
6. Prepare the Béchamel Sauce
While your pastry is baking, it’s time to prepare the creamy béchamel sauce that will accompany it.
Make a roux: In a medium-sized saucepan, melt 30g of butter over medium heat. Once the butter has melted, add 25g of all-purpose flour and whisk continuously for about 2 minutes. This creates the base for your béchamel sauce.
Slowly add the milk: Gradually pour in 350ml of milk, whisking constantly to avoid any lumps. Keep whisking as the sauce begins to thicken.
Season the béchamel: Once the sauce has thickened to your desired consistency, season it with 4 teaspoons of ground nutmeg, 5g of black pepper, and 1g of salt. Finally, stir in 30g of grated Parmesan cheese to add richness and depth to the sauce. Continue whisking until the cheese is fully melted and incorporated into the sauce.
7. Serve and Enjoy
Remove the puff pastry from the oven and let it cool slightly on a wire rack. Once it’s cool enough to handle but still warm, slice the pastry into portions.
Serve with the béchamel sauce: You can drizzle the béchamel sauce over the top of the pastry or serve it on the side for dipping. The creamy sauce perfectly complements the crisp puff pastry and savory ham and cheese filling.
Optional garnish: For an extra burst of flavor and texture, garnish your puff pastry with 40g of thinly sliced pickled cucumbers. The acidity of the pickles cuts through the richness of the béchamel, adding a refreshing tang.
