Description
Discover the ultimate recipe for ham and Gruyère puff pastry turnovers: crisp, golden, and meltingly cheesy at every bite. Whether you’re looking for a comforting appetizer, an easy entrée, or a family-friendly dinner, these chaussons hit the spot. The secret is precise sealing and a chill before baking, ensuring zero cheese escapes and an ultra-flaky crust. Just three main ingredients—puff pastry, quality ham, and grated Gruyère—make these turnovers quick to assemble, satisfyingly rich, and easy to customize. Serve them warm for maximum crispiness and flavor, or pack them for next day’s lunch. This recipe yields six generous chaussons that are perfect for sharing, and it all comes together in under 45 minutes, including hands-off resting time.
Ingredients
- 1 rouleau de 280 g pâte feuilletée pur beurre
- 3 grandes tranches (environ 120 g) jambon blanc
- 100 g gruyère râpé
- 1 jaune d'œuf
- 1 c. à soupe (15 ml) eau
- 1 c. à café graines de pavot ou de sésame (optionnel)
- 1 c. à soupe farine (pour saupoudrer, au besoin)
Instructions
- Unroll the cold sheet of puff pastry onto a clean work surface. Dust lightly with flour if sticky. Cut out 6 circles, each 12 cm in diameter, using a round cutter or an inverted bowl. Work quickly to keep the pastry cold.
- Place half a slice of ham, folded, onto each pastry circle. Top with about 1 heaping tablespoon (about 15-17 g) grated Gruyère. Leave a 1.5 cm border all around for sealing.
- Lightly brush the border of each circle with water (from the 15 ml measured above). Fold the pastry over the filling to form a half-moon. Press the edges firmly, then crimp all around with the tines of a fork to seal tightly.
- Arrange the turnovers on a parchment-lined baking tray. Refrigerate for 10 minutes to firm up the pastry and ensure the cheese won’t leak as they bake.
- Preheat your oven to 200°C (400°F), fan if possible. Mix the egg yolk with the tablespoon of water. Brush the top of each chausson (avoid brushing the sealed edge). Sprinkle with poppy or sesame seeds if using.
- Bake the turnovers in the center of the oven for 20-25 minutes until puffed up and deep golden brown. Some melted cheese may peek out at the edges.
- Let the chaussons sit on the baking tray for 5 minutes before serving. Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 chausson (about 80 g)
- Calories: 318
- Sugar: 1.5 g
- Sodium: 610 mg
- Fat: 19.5 g
- Saturated Fat: 9.0 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1.2 g
- Protein: 12 g
- Cholesterol: 66 mg
Keywords: For a vegetarian variation, substitute sliced cooked mushrooms or roasted vegetables for the ham. Comté or Emmental cheese works if Gruyère is unavailable; avoid mozzarella as it releases too much moisture. Store leftovers in an airtight container at room temperature for up to 24 hours; re-crisp in a 180°C oven for 5 minutes. To freeze, wrap cooled chaussons well and freeze for up to 1 month; reheat in the oven without thawing. Serve with a green salad or pickles for a balanced meal.