Ham and Cheese Turnovers

Brunch is served! These mouthwatering Ham and Cheese Turnovers use store-bought puff pastry and deli ham for easy assembly and irresistible results. Just fill, fold, and bake. Gooey cheese, crispy ham, and golden, flaky puff pastry are the perfect way to start the day!

While turnovers often make people think of a sweet treat, I personally love making mine savory. How can you resist all the cheesy, golden, flaky goodness of something like Ham and Cheese Turnovers?

Buttery puff pastry is filled with tangy Dijon, crispy ham, sharp cheddar, and nutty Parmesan for a burst of flavor that’s good to the last flake! And because we’re using store-bought puff pastry, the assembly couldn’t be easier. Cut the pastry, add the ingredients, then toss it all in the oven until puffy and golden!

From brunch get-togethers to breakfast on the go, there’s never a bad time to enjoy these savory turnovers. Let’s get cooking!

 INGREDIENTS

• Puff pastry – You only need 1 sheet. If frozen, let it thaw overnight in the fridge.
• Sliced deli ham 
• Cheese – You want a good, strong cheddar. Yellow or white works well just as long as it’s sharp, old, mature, or whatever you call it where you are.
• Parmesan – Grate it yourself if you can for the best taste.
• Egg – The egg wash is the key to getting a lovely, glossy finish on your pastry.
• Parsley – For garnishing.

HOW TO MAKE HAM AND CHEESE TURNOVERS

Scroll down for the full recipe card with exact measurements and printable instructions.

Begin by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

Place the puff pastry on a clean work surface and cut it into equal-sized 3-inch (7.5 cm) squares or rectangles. They do not need to be perfectly sized, but keeping them as even as possible will help them bake uniformly.

In a small bowl, combine the melted butter, Dijon, Parmesan, and parsley. Brush or spoon a small amount of the mixture diagonally across each pastry square.

Sprinkle about 2 tablespoons (30 mL) of cheddar over the mustard-butter mixture.

Fold a slice of ham and place it on top of the cheddar cheese.

To form the turnovers, lift one empty corner of the pastry and fold it over the filling. Bring the opposite corner over the top and press it down gently onto the first corner to seal and create the turnover shape.

Brush the tops with the egg wash, then transfer the turnovers to the prepared baking sheet.

Continue assembling the remaining turnovers until all of the puff pastry squares have been used.

Bake for about 20 minutes, or until the pastry is puffed, lightly golden brown, and flaky.

Allow the turnovers to cool slightly, garnish with fresh parsley, and serve. Enjoy!

Chef Jenn’s Tips

• Use good quality ham and cheese for this recipe.
• Swap out the cheddar for swiss or your favorite cheese.
• Brush the top of the pastry with a bit of heavy cream instead of eggs for an egg-free Ham and Cheese Turnover recipe.

MAKE IT A MEAL

Dial up your brunch spread by serving Ham and Cheese Turnovers alongside Smoked Candied Bacon for the perfect balance of sweetness! For something cool and refreshing, you could offer some Maple Pecan Granola or Honey Almond Granola with milk or yogurt. Turnovers also make a great lunch served alongside Caramelized Onion and Mushroom Soup or Cream of Jalapeño Soup.

WHAT ARE TURNOVERS?

Turnovers refer to a square pastry that is folded over a filling and baked. They’re different from hand pies or empanadas, which are usually made with circular dough folded over a filling into a half-moon shape and pressed closed on all sides. They’re very similar, but the main differences are the shape and the sealing.

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze these turnovers for up to a month.

CAN YOU MAKE HAM AND CHEESE TURNOVERS AHEAD OF TIME?

You bet! Store them in an airtight container in the fridge, then pop however many you want in the oven or air fryer to reheat. I usually use the air fryer if I want one or two, but the oven is easier if you’re serving a crowd and want to reheat a bunch at once.

I would not recommend using the microwave. This will take all the puff out of the pastry, and no one wants that.

You could also prep the turnovers in advance, then store them in the fridge without baking them. When you’re ready to serve, pop them in the oven so they’ll be hot and fresh for brunch!