Ham and Cheese Puff Pastry Parcels

Ham and cheese puff pastry parcels need well-chilled puff pastry, so take it out of the fridge only right before you use it. Unroll the cold sheet on a lightly floured surface and cut it with a sharp knife into squares about 10 cm across.

Heat the oven to 200 °C. Line a large baking tray with parchment paper in the meantime, so you have everything ready before the chilled pastry starts to soften on the counter.

Grate the cheese finely on the coarse side of a grater and cut the ham into thin strips. The prepared filling then arranges into the folded triangle much more easily.

Place strips of ham and a handful of grated cheese on one half of each square. Keep the filling a little away from the edge, press it down gently and add a little freshly ground pepper to taste.

Fold the square over the filling into a triangle and press the edges firmly with a fork, so the melted cheese does not leak out during baking.

Brush the beaten egg over the surface of each triangle with a pastry brush. Thanks to it, the pastry gets a shiny golden crust after baking.

Bake for 18 to 20 minutes, until the pastry visibly puffs up crisp and turns golden. Then let them cool for a few minutes so the melted cheese inside sets again and does not burn.