Ingredients
Equipment
Method
Prep and Cut
- Thaw puff pastry in the fridge. Roll out on a floured surface to 1/8 inch (3mm) thickness.
- Cut the dough into 4-inch (10cm) squares using a sharp knife to ensure clean, flaky edges.
Assembly
- Place ham and Gruyere in the center of half the squares, leaving a border for sealing.
- Brush edges with egg wash, top with a second square, and press gently to seal.
Bake
- Brush the tops with egg wash. Sprinkle with coarse sea salt, cracked black pepper, and fresh thyme.
- Bake at 400°F (200°C) for 18-22 minutes until puffed, glossy, and golden-brown.
Nutrition
Notes
Ensure the pastry stays cold before hitting the oven to guarantee maximum flaky lift.
Avoid letting egg wash drip down the cut sides as it hinders the rising of the layers.
Avoid letting egg wash drip down the cut sides as it hinders the rising of the layers.
