Mini Ham and Cheese Puff Pastry Croissants
These mini ham and cheese puff pastry croissants are filled with ham and light mature cheddar, then baked until crisp and golden. An easy 30-minute lunchbox recipe and a delicious alternative to sandwiches.
Servings: 6 croissants
Calories: 292kcal
Ingredients
- 320 g of Puff pastry
- 60 g of Ham
- 80 g 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.
Don't roll them too tightly, as the pastry needs a little room to expand.
If the pastry has become very soft while you have been assembling them, put the tray into the fridge for 10 minutes before baking.
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.
If you are making them for packed lunches, let them cool completely before storing or packing them.
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.
Nutrition
Serving: 1croissant | Calories: 292kcal | Carbohydrates: 22g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 620mg | Potassium: 39mg | Fibre: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 117mg | Iron: 0.2mg
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