‎Air fryer Ham and Cheese Puff Pastry

Equipment

• Air Fryer: Basket or Oven style (3.5-quart capacity or larger recommended)
• Rolling Pin & Pastry Board: For light rolling and flouring
• Pastry Brush: For egg wash application
• Parchment Paper Sheets: Perforated air fryer parchment or standard baking parchment
• Pizza Cutter or Sharp Knife: For clean, sharp pastry edge cuts
• Fork: For crimping edge seals securely

Ingredients

Main Pastry Components

• 1 sheet Puff Pastry (approx. 8–9 oz / 250g), thawed but strictly cold
• 6 oz (170g) Deli Ham (honey ham, smoked forest ham, or black forest, thinly sliced)
• 1 cup (100g) Shredded or Sliced Cheese (Gruyère, Swiss, Sharp Cheddar, or Provolone)
• 1 tablespoon Dijon Mustard or Whole Grain Mustard (optional spread)

Egg Wash & Toppings

• 1 Large Egg
• 1 tablespoon Water or Milk
• 1 teaspoon Sesame Seeds or Everything Bagel Seasoning (optional topping)
• Fresh Parsley , finely chopped for garnish

Instructions

Step 1: Thaw & Prepare the Pastry

1. Remove the puff pastry from the freezer and allow it to thaw in the refrigerator overnight, or on the kitchen counter for approximately 20–30 minutes until pliable but still ice-cold to the touch.
2. Lightly dust a clean work surface or cutting board with a pinch of flour.
3. Unroll the puff pastry sheet and gently roll with a rolling pin just to smooth out any fold creases.
4. Using a pizza cutter or sharp knife, slice the pastry sheet into four equal rectangles (roughly $4 \times 5$ inches each).

Step 2: Layer the Filling

1. If using mustard, lightly brush a thin layer (about $1/2$ teaspoon) down the center half of each rectangle, leaving a $1/2$ -inch border clean around the outer edges.
2. Divide the ham evenly among the 4 pastry bases, folding or rolling the ham slices so they fit neatly inside the border without hanging over the sides.
3. Top the ham layer generously with the shredded or sliced cheese of choice.

Step 3: Seal and Crimp the Pockets

1. Whisk the egg and 1 tablespoon of water together in a small bowl to create an egg wash.
2. Lightly brush the $1/2$ -inch exposed edges of the pastry with the egg wash using a pastry brush or fingertip.
3. Fold the empty half of each pastry over the filling to form a rectangular or triangular pocket (or cover with a second sheet cutout).
4. Firmly press the edges together with your fingers, then use the tines of a fork to crimp all around the outer edges tightly. Sealing thoroughly prevents melted cheese from leaking during cooking.
5. Brush the tops of each sealed pocket with the remaining egg wash, and cut 2 tiny vent slits in the top of each pocket using a sharp knife tip to allow steam escape. Sprinkle with seeds or dried herbs if desired.

Step 4: Air Fry to Golden Perfection

1. Preheat your Air Fryer to 380°F (193°C) for 3 minutes.
2. Line the air fryer basket with a fitted perforated parchment paper liner.
3. Carefully place 2 pastry pockets in the basket, leaving at least 1 inch of air space around each pocket for proper convection air circulation. (Do not overcrowd; cook in batches if needed).
4. Air Fry at 380°F (193°C) for 10 to 12 minutes , flipping gently at the 8-minute mark if your air fryer unit requires bottom-browning balance. Cook until the pastry is fully puffed, deep golden brown, and crisp.

Step 5: Cool and Serve

1. Remove the hot pastries from the air fryer basket using a spatula and transfer to a wire cooling rack.
2. Allow them to rest for 3 to 5 minutes prior to biting in—the inner melted cheese stays extremely hot directly out of the air fryer!
3. Garnish with chopped fresh parsley and serve hot.

Nutrition

Calories: 345 kcal — · Protein: 14g 28% · Fat: 22g 28% · Carbohydrates: 24g 9% Dietary · Saturated Fat: 9g 45% · Fiber: 1g 4% · Sugar: 2g — · Sodium: 620mg 27%