Ham and cheese puff pastry makes a quick and easy homemade lunch, dinner, or snack. Puff pastry turnovers are filled with ham, cheese, and mustard - with a hint of garlic in the crust.
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, roll out puff pastry sheets to approximately 12 inch squares. Cut each sheet into four squares.
Spread ½ teaspoon of mustard onto each square, avoiding an inch around the edges. Spoon 1 ounce of ham and 1 heaping tablespoon of shredded cheese onto a corner of each square. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle.
Press the edges with a fork to seal.
In a small bowl, add egg, 1 tablespoon of water, and garlic powder. Whisk to create an egg wash. Brush each turnover on the tops and sides with egg wash. Cut a small vent into the tops of each turnover (or prick with a fork).
Transfer turnovers to parchment lined baking sheet. Bake for 20-25 minutes, or until turnovers are golden brown.
Notes
Puff pastry turnovers are best enjoyed the same day of baking. Leftovers can be stored in the refrigerator for up to 3-4 days, but will lose some of their crispiness.
Leftover turnovers can be reheated in the microwave, or in a 350 degree F oven for 8-10 minutes, or until hot and bubbly in the center.
Uncooked turnovers (before adding egg wash) can be frozen and stored for up to 3 months. Freeze spread out on a lined baking sheet, about 1 hour. When frozen, transfer to a freezer safe container and store. To bake from frozen - add egg wash and steam slit, then bake as directed above, adding up to 5 minutes of baking time to account for baking from frozen.