This mushroom-ham puff pastry is just that: a golden, flaky crust wrapped around a creamy filling of sautéed mushrooms, smoked ham, and melted cheese. Just the thought of it makes your mouth water.
It’s a simple, hearty, and crowd-pleasing dish — perfect all year round. Ideal for a quick dinner, weekend brunch, or even as an appetizer for a festive meal. And the best part? It tastes just as good warm or lukewarm, especially when served with a green salad or a light vegetable soup.
Ingredients (serves 4)
For the filling:
2 tbsp olive oil
1 small onion or shallot, finely chopped
500 g mushrooms, cleaned and sliced
150 g smoked ham (or bacon), diced
2 tbsp butter
2 tbsp flour
360 ml warm milk (whole or semi-skimmed)
50 g grated cheese (e.g., Emmental, Comté, Gruyère, or Parmesan)
2 tbsp chopped fresh parsley
Salt & freshly ground black pepper
A pinch of nutmeg (optional)
For the pastry:
1 sheet of puff pastry (300–350 g)
1 egg yolk + 1 tsp water for brushing
Step-by-Step Instructions
Prepare the filling:
Heat olive oil in a large pan over medium heat. Sauté the onion or shallot until translucent.
Add mushrooms and cook until all the liquid has evaporated. Season lightly with salt.
Stir in the ham and cook for a few more minutes.
Add butter, sprinkle with flour, and stir to coat everything evenly.
Gradually pour in the warm milk, stirring constantly to create a smooth sauce.
Remove from heat, then stir in the grated cheese, parsley, pepper, and nutmeg (if using).
Let the filling cool slightly before assembling.
2. Assemble & bake the puff pastry braid:
Preheat oven to 200°C (convection / fan).
Roll out the puff pastry on a baking sheet lined with parchment paper.
Spread the filling down the center of the dough, leaving edges free.
Cut diagonal strips along the sides of the pastry (see visual reference if available).
Fold the ends in, then cross the strips over the filling to create a braid-like pattern.
Brush the top with the egg yolk-water mixture.
Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
Chef’s Tips:
Swap the ham for cooked chicken breast, leftover roast meat, or a vegetarian version with spinach.
Cheese matters – try a mix of Gruyère and Parmesan for extra flavor.
For a richer result, add a spoonful of crème fraîche to the filling.
