These mini ham and cheese puff pastry croissants are such an easy way to make packed lunches a little more exciting. Flaky puff pastry is wrapped around ham and melted cheese to make a simple savoury pastry that is delicious hot from the oven, but just as good cold in a lunchbox.
If everyone is getting a little bored of sandwiches, these are a great alternative. They take just a few minutes to put together using ready-rolled puff pastry and you can make them ahead of time, so there is no extra work needed on a busy morning.
They are mini too, which makes them perfect for little hands and lunchboxes (just pack some tissues as they are flaky). Add one or two alongside some fruit and vegetables and you have an easy packed lunch that feels a little bit different..
If you are looking for even more ways to make packed lunches more exciting, have a look at our Packed Lunch Ideas for Kids.
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Jump to:
- Why You Will Love Them
- Recipe Overview
- Ingredients and Substitutions
- Variations
- Can You Make Croissants with Puff Pastry?
- How To Make Ham and Cheese Puff Pastry Croissants
- Serving Suggestions
- Ham and Cheese Puff Pastry Croissant Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Puff Pastry Recipes
- Recipe
- Feedback
Why You Will Love Them
- Easy - Using ready-rolled puff pastry makes these incredibly simple. Just cut, fill, roll and bake.
- A sandwich alternative - If sandwiches keep coming home uneaten, these mini puff pastry croissants are an easy way to change things up.
- Perfect for packed lunches - They taste great cold, so there is no need to reheat them at lunchtime.
- Make ahead - Bake them the night before, leave them to cool completely and they are ready to add to a lunchbox the next morning.
- Kid friendly - Ham and cheese is a simple and familiar combination and the mini size makes them easy to eat.
- Adaptable - Change the cheese, meat or spread to make a different version every time.
- Freezer friendly - Make a batch and freeze some for another day. As not all ham is suitable for freezing, check the storage instructions on the ham you use before freezing
Recipe Overview
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Makes: 6 mini croissants
- Main ingredients: Puff pastry, ham, cheddar and egg
- Best for: Packed lunches, picnics and easy snacks
- Make ahead: Bake the night before, cool completely and refrigerate
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Puff pastry - We used a 320g sheet of ready-rolled puff pastry because it is one of our favourite shortcuts. You could use a block of puff pastry and roll it out yourself, but ready rolled makes these so quick. An all-butter puff pastry will give you the best flavour if you can get one.
If using frozen puff pastry, defrost it according to the packet instructions. You want it flexible enough to roll without cracking, but still cold. - Ham - Thinly sliced cooked ham works best because it is easy to roll inside the pastry. Honey roast ham is delicious, or you could use some leftover ham or gammon. Avoid adding too much, as overfilling makes the croissants difficult to roll. My favourite ham brand is Naked ham as it's made without nitrites.
- Cheese - We used a light mature cheddar because you don't need very much to get plenty of flavour. Gouda, Gruyère or Emmental would all work really well too. Cheese slices cut into small strips are particularly easy to keep inside the mini croissants.
- Egg - Whisked egg brushed over the pastry gives the croissants that lovely shiny, golden finish.
Variations
These ham and cheese puff pastry croissants are really easy to adapt depending on what you have in the fridge.
Meat - Swap the ham for sliced turkey or some finely shredded cooked chicken. You could also use a little cooked bacon, although make sure it isn't too greasy before adding it to the pastry.
Cheese - Cheddar is our favourite, but Gouda, Gruyère and Emmental all melt really well. Mozzarella works too, although make sure it isn't too wet.
Pesto - Add a very thin layer of pesto or a little tomato puree for more of a pizza flavour.
Vegetarian - Leave out the ham and use cheese with some finely chopped roasted red pepper or well-drained spinach instead. Keep any vegetable fillings fairly dry, otherwise the pastry can become soggy.
Mustard - Just a little Dijon mustard works so well with ham and cheese. You only need a very thin layer, as too much can make the pastry soggy. I leave this out if making it just for the kids though.
Can You Make Croissants with Puff Pastry?
Yes. If you are wondering how to make croissants using puff pastry, this is a really easy shortcut.
Traditional croissants and puff pastry aren't exactly the same thing. They are both made with layers of dough and fat, which is what gives them those lovely flaky layers, but traditional croissant dough also contains yeast and needs time to prove.
These aren't traditional French croissants, but cutting puff pastry into triangles and rolling them into a crescent shape gives you a quick version with a wonderfully crisp and flaky texture.
For us, that makes puff pastry croissants perfect when you want something quick enough for everyday lunches rather than a full baking project.
How To Make Ham and Cheese Puff Pastry Croissants
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6 and line a large baking tray with baking paper.
- Unroll pastry: Unroll the puff pastry sheet, keeping it on the paper it comes wrapped in if possible.
- Add filling: To one half of the puff pastry, add the slices of ham and grated cheese, leaving a slight gap around the edge.
- Fold up: Take the unfilled half of the pastry and fold it over the filling.
- Cut the pastry: Using a knife or pizza cutter, Cut the pastry into 3 squares, then cut each square diagonally so you have 6 triangles.
- Roll: Starting at the wide end, gently roll each triangle towards the point.
⚠️ Don't roll them too tightly, as the pastry needs a little room to expand.
- Shape the croissants: Place each croissant on the prepared baking tray with the point of the pastry underneath. Curve the ends in slightly to create the croissant shape.
💡 If the pastry has become very soft while you have been assembling them, put the tray into the fridge for 10 minutes before baking.
- Egg wash: Brush the tops lightly with whisked egg.
⚠️ Try not to let lots of egg wash run down the cut edges of the pastry, as this can stick the layers together and stop them puffing as much.
- Bake: Bake for 18-20 minutes, or until the pastry is well risen, crisp and golden brown.
- Cool: Leave them on the tray for a few minutes and then transfer them to a cooling rack.
If you are making them for packed lunches, let them cool completely before storing or packing them.
Serving Suggestions
Although these are delicious warm from the oven, we specifically made these mini puff pastry croissants with packed lunches in mind.
One or two mini croissants make a nice change from a ham and cheese sandwich, and then you can build the rest of the lunchbox around them.
We like adding some crunchy vegetables such as cucumber, peppers or carrots, along with some fruit and a yogurt. Berries, apple, melon and grapes all work well. A little slice of homemade cake goes down well too.
You could also serve these as part of a picnic with some salad and fruit, or serve them warm at home with a bowl of soup.
They make a really easy party or buffet food too, because the mini size means they can just be picked up and eaten.
If you need even more lunchbox inspiration, our Packed Lunch Ideas for Kids has lots of different ways to mix and match lunches so you don't have to fall back on sandwiches every day.
Ham and Cheese Puff Pastry Croissant Storage
Store: Let the ham and cheese puff pastry croissants cool completely and then transfer them to an airtight container in the refrigerator. Eat them within 2 days.
Don't seal them in a container while they are still warm, as the steam will soften the pastry.
Packed lunches: If making them the night before, keep them in the fridge overnight and add them to the lunchbox cold in the morning. Because they contain ham and cheese, keep the lunchbox chilled with an ice pack if it won't be stored in a fridge.
Freeze: These freeze really well once baked. Let them cool completely and then freeze them in a freezer-safe container or bag for up to a month. Freezing them individually first makes it easier to take out just what you need.
Defrost: Defrost overnight in the fridge.
Reheat: They can be eaten cold, but if you want them warm then reheating them in the oven will make the pastry crisp again. Heat them until piping hot throughout and only reheat once.
Dannii's Top Tips
- Keep the puff pastry cold. If it gets very soft or sticky while you are assembling the croissants, put it back in the fridge for 10 minutes.
- Don't overfill them. Too much ham or cheese makes the mini croissants difficult to roll and increases the chance of all the cheese escaping.
- A little cheese leakage is completely normal. Any crispy cheese around the edges might actually be the best bit! It's the chef's right to eat those bits first!
- Put the point of the pastry underneath each croissant before baking. This helps stop them unrolling in the oven.
- Don't roll the pastry too tightly. Leaving a little space gives those puff pastry layers room to expand.
- Make sure your oven is fully preheated before the croissants go in. Puff pastry needs a good blast of heat to rise properly.
- Use a sharp knife or pizza cutter to cut the pastry. Press straight down rather than dragging it through the pastry so you don't squash the layers.
- If using vegetables in the filling, make sure they are well drained and as dry as possible.
- Let the croissants cool completely before putting them into a lunchbox. Packing warm pastry creates condensation and makes it soft.
- These are ideal for batch cooking. Double the recipe and freeze half so you have an easy sandwich alternative ready for another week.
- Check the cooking instructions on your particular puff pastry too, as brands and ovens can vary slightly.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Croissants didn't puff up | The pastry became too warm or the oven wasn't fully preheated. | Chill the shaped croissants for 10 minutes and make sure the oven is fully preheated before baking. |
| Cheese leaked out | They were overfilled or the filling was too close to the edges. | Use a little less filling, leave a border around the pastry and place the pastry point underneath. |
| Croissants unrolled in the oven | The pastry point wasn't secured underneath. | Place each croissant point-side down on the tray and gently curve the ends in before baking. |
| Pastry is soft or soggy | The filling was too wet, they were underbaked or they were packed while still warm. | Use dry fillings, bake until crisp and golden and cool completely on a rack before storing or packing. |
Frequently Asked Questions
No. Traditional croissant dough contains yeast and is laminated with butter before being proved and baked. Puff pastry doesn't contain yeast and rises mainly from the steam created between its layers.
These are a shortcut croissant rather than a traditional French croissant, but they are quick, flaky and perfect for this kind of savoury lunchbox recipe.
Yes. For packed lunches, we find it easiest to bake them the evening before and refrigerate them once completely cool.
You can also assemble the unbaked croissants in advance, cover them and keep them in the fridge until you are ready to bake. Add the egg wash just before they go into the oven.
Yes, and that's what makes them so good for packed lunches. They are crispest when freshly baked, but they still taste delicious cold.
Keep them refrigerated until you pack them and use an insulated lunch bag with an ice pack if there won't be a fridge available.
Yes. Defrost it according to the packet instructions before using it. It should be cold but flexible enough to unfold or roll without cracking. If it gets very soft while you are assembling the croissants, put it back in the fridge for 10 minutes before baking.
We use mature cheddar because you don't need much to get plenty of flavour. Gouda, Gruyère and Emmental all work well too, as they melt nicely with the ham. If using mozzarella, make sure it isn't too wet.
More Puff Pastry Recipes
If you've tried this puff pastry croissant recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Mini Ham and Cheese Puff Pastry Croissants
Recipe Video
Ingredients
- 320 g (11 ⅓ oz) of Puff pastry
- 60 g (2 oz) of Ham
- 80 g (3 oz) of Light mature cheddar - grated
- 1 Egg
Instructions
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6 and line a large baking tray with baking paper.
- Unroll pastry: Unroll 320 g of Puff pastry, keeping it on the paper it comes wrapped in if possible.
- Add filling: To one half of the puff pastry, add 60 g of Ham and 80 g of Light mature cheddareaving a slight gap round the edge.
- Fold up: Take the unfilled half of the pastry and fold it over the filling.
- Cut the pastry: Using a knife or pizza cutter, Cut the pastry into 3 squares, then cut each square diagonally so you have 6 triangles.
- Roll: Starting at the wide end, gently roll each triangle towards the point.
- Shape the croissants: Place each croissant on the prepared baking tray with the point of the pastry underneath. Curve the ends in slightly to create the croissant shape.
- Egg wash: Brush the tops lightly with 1 Egg (whisked) and sprinkle with seeds if using.
- Bake: Bake for 18-20 minutes, or until the pastry is well risen, crisp and golden.
- Cool: Leave them on the tray for a few minutes and then transfer them to a cooling rack.
Recipe Notes
- Keep the puff pastry cold. If it gets very soft or sticky while you are assembling the croissants, put it back in the fridge for 10 minutes.
- Don't overfill them. Too much ham or cheese makes the mini croissants difficult to roll and increases the chance of all the cheese escaping.
- A little cheese leakage is completely normal. Any crispy cheese around the edges might actually be the best bit! It's the chef's right to eat those bits first!
- Put the point of the pastry underneath each croissant before baking. This helps stop them unrolling in the oven.
- Don't roll the pastry too tightly. Leaving a little space gives those puff pastry layers room to expand.
- Make sure your oven is fully preheated before the croissants go in. Puff pastry needs a good blast of heat to rise properly.
- Use a sharp knife or pizza cutter to cut the pastry. Press straight down rather than dragging it through the pastry so you don't squash the layers.
- If using vegetables in the filling, make sure they are well drained and as dry as possible.
- Let the croissants cool completely before putting them into a lunchbox. Packing warm pastry creates condensation and makes it soft.
- These are ideal for batch cooking. Double the recipe and freeze half so you have an easy sandwich alternative ready for another week.
- Check the cooking instructions on your particular puff pastry too, as brands and ovens can vary slightly.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
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