Cheesy Ham & Chicken Puff Pastry Squares

Ingredients

For the Savory Filling

• 2 cups Cooked Chicken Breast: Shredded or finely diced (rotisserie chicken works exceptionally well).
• 1 cup Diced Cooked Ham: Smoked or honey ham adds a subtle sweetness and depth.
• 4 oz (115g) Cream Cheese: Softened to room temperature for smooth blending.
• 2 tbsp Dijon Mustard: Adds a sharp, zesty tang that cuts through the rich cheese.
• 1 cup Swiss Cheese: Shredded (or Gruyère for an authentic, nutty French profile).
• 1 cup Sharp Cheddar Cheese: Shredded for bold flavor and smooth melting.
• 2 Green Onions: Finely sliced (white and green parts).
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Black Pepper: Freshly cracked.
• ¼ tsp Kosher Salt

For the Pastry Assembly

• 2 Sheets Frozen Puff Pastry: Thawed according to package directions.
• 1 Large Egg + 1 tbsp Water: Beaten together for the egg wash.
• 1 tbsp Everything Bagel Seasoning (Optional): Or sesame seeds/poppy seeds for topping.
• Fresh Parsley: Chopped, for garnish.

Instructions

1. Remove two sheets of puff pastry from the freezer. Unfold them gently onto a lightly floured parchment paper surface once softened. If the dough snaps or cracks along the folds, press the edges back together with lightly moistened fingertips. Preheat your oven to 400°F (200°C) conventional or 375°F (190°C) convection.
2. In a medium mixing bowl, combine the softened cream cheese, Dijon mustard, garlic powder, onion powder, black pepper, and salt. Stir until completely smooth. Fold in the shredded chicken, diced ham, sliced green onions, shredded Swiss cheese, and shredded cheddar cheese until evenly combined.
3. Roll out each sheet of puff pastry slightly using a rolling pin into roughly a 10×10-inch square. Cut each sheet into four equal 5×5-inch squares, giving you 8 pastry bases in total. Spoon approximately ⅓ cup of the ham and chicken filling directly into the center of each square, leaving a clear ½-inch border around all four edges.
4. Lightly brush the bare edges of each pastry square with your prepared egg wash. Fold the pastry into your desired shape: fold opposite corners over the center to form diamond envelopes, or fold straight across diagonally to create classic triangular turnovers. Crimp the edges firmly with the tines of a fork to seal the filling securely inside.
5. Transfer the assembled pastry squares onto a large baking sheet lined with fresh parchment paper, leaving at least 1.5 inches between each pastry. Brush the tops generously with the remaining egg wash and sprinkle with Everything Bagel seasoning or sesame seeds if desired. Cut a small slit into the top of each square to allow steam to escape during baking. Bake at 400°F (200°C) for 22 to 25 minutes until deep golden-brown and puffed.
6. Remove the baking sheet from the oven and allow the pastry squares to rest on the hot pan for 10 minutes. This critical cooling phase allows the molten cheese filling to settle so it does not spill out upon first bite. Garnish with fresh chopped parsley and serve warm.

Nutrition

Calories: 485 kcal — · Protein: 23 g 46% · Fat: 31 g 40% · Carbohydrates: 28 g 10% Dietary · Saturated Fat: 13 g 65% · Fiber: 1.5 g 5% · Sugar: 1.2 g — · Sodium: 680 mg 30%