Ham and Cheese Puff Pastry Recipe: Perfect On-the-Go Meal
Make this simple and delicious meal for your next adventure. A savory feuillette (puff pastry) is perfect to take along on any journey or even to a picnic at a local park. We’ve packed it with us on longer hikes as well as to enjoy on any beach outings. The puff pastry is a step up from the humble sandwich and is sure to elevate your next meal on-the-go. So next time you are looking for a travel-friendly meal, give this easy recipe a try!
An Elevated Lunch or Dinner for On-The-Go!
My husband and I prefer to pack our own meals when we travel anywhere. Snacks alone are not enough to hold us over on flights that are 5+ hours. We’ve been left wanting many times when we relied on airplane meals. It’s just not satisfying and satiating enough and by the end of the journey we are ravenous.
We also don’t want to buy food at the airport if we can avoid it. Usually they’re unhealthy and make us feel sluggish and bloated after.
That is why we now bring with us the perfect to-go dish, which also serves as a complete meal when paired with a side of fresh fruits or vegetable snacks. This flaky pastry is simple to make, easy to pack, and can be eaten at room temperature.
The dish I am talking about is the simple yet delicious savory feuillette. or puff pastry.
This buttery puff pastry dish has its origins in France and is found all over the country. They’re sold in some bakeries and at most grocery stores in the traiteur section, which translates to catering and is where they sell prepared foods. Each store has their own filling recipes and there are many to choose from. I have even seen some in very cute shapes, such as a puff pastry in the shape of a fish.
The idea to make these came from my sister-in-law who was visiting us from France. We were contemplating what to bring with us on our hiking trip.
She really does not like sandwiches so she suggested the feuillette. Ever since then we have been making these for whenever we need an easy and portable meal.
These flaky, buttery, and savory tarts will keep you full and satisfied. There are tons of variations you can make to appease the whole family.
Below I’ll share with you our favorite combination. With the feuillette in hand, you won’t be tempted by the expensive and oftentimes unhealthy foods offered in airports. It will be sure to hold you over until you arrive at your next destination.
The Ingredients
The Feuilleté
What is a Feuilleté?
Feuillette is a French word that literally translates to “many layers of leaves”. That is also what the French call a puff pastry sheet: pate feuillette, which translates into “layers of paste” or crust.
As most people know, a sheet of puff pastry is where layers of dough (composed of flour and water) are folded over and over again with layers of butter in between each layer. The more layers of butter and dough, the flakier the pastry.
A homemade puff pastry dough is quite difficult to make unless you have the right machinery for it. That is why we, as well as most French people, rely on the store-bought puff pastry.
Where to find pate feuilleté or puff pastry?
Genuine puff pastry sheets are sold in every grocery store in France. It’s a staple there.
In the United States, it’s a bit harder to find but not impossible. We’ve been able to find two good options at the grocery store.
A good puff pastry is made using real butter. However, there are ones made with vegetable oils too if you are dairy sensitive.
Our favorite one to use is the Pate Feuillette by Trader Joe’s. At only $5 a box for two sheets, it is also the most economical option. The only issue is that it is seasonal and is usually only in stock starting around October until the end of December or whenever the store runs out. Because of that, we stock up on it and store it in the freezer for the rest of the year.
With a French husband, we use this buttery pastry in so many recipes when he’s feeling nostalgic for French food.
However, if your local Trader Joe’s does not have it at this time, another great brand is Dufour Puff Pastry. We’ve found this brand at some Safeways and Whole Foods so you can check your local grocery store for it in the frozen section. The other option, that I’ve found sold at most grocery stores, is the puff pastry sheets sold by Pepperidge Farm.
Herbs de Provence
This herb mixture derives from the Provence region in France. It typically includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.
I find that the ones made in the US are very lavender heavy, which I am not a fan of. I guess they want to emphasize the Provence part by adding lavender. However, in France, lavender is not typically added to the mixture.
I find herbs de provence to be such a subtle yet versatile herb. It adds a comforting aroma to the dish. It’s great with chicken and in soups. When some recipes call for a specific herb mixture, instead of individually buying each herb, I just substitute it with this and it works wonderfully.
A good brand in the US that doesn’t contain lavender is McCormick’s Organic Herbs de Provence. You can also just use any fresh herbs you have on hand such as fresh rosemary or fresh thyme.
How to Make the Travel-Friendly Puff Pastry
Ham and Cheese Puff Pastry Recipe | Feuillette au Jambon et Fromage
Serves 4
Ingredients
- Two sheets of thawed puff pastry (18 oz total/1lb 2oz total)
- 4 oz of your favorite cheese – we love gruyere, comte, or emmental
- 4 deli ham slices or more depending on your preference
- 2 tsp Dijon mustard
- Pinch of herbs de provence – optional but adds a nice depth of flavor
- 1 beaten egg yolk
- 1 tsp of water
Instructions
- Preheat the oven to 400°F or 200°C
- Cut each sheet into four puff pastry squares so you end up with 8 pieces
- Lay four pieces on a baking sheet lined with parchment paper – I like to stretch it a bit to form a rectangle
- Spread ½ tsp of dijon mustard on each of the puff pastry
- Sprinkle a layer of shredded cheese on each piece, then ham, then cheese again
- Sprinkle a pinch of herbs de provence over each of the pastry
- Cover each pastry with the remaining pastry rectangle and seal by pinching the edges together
- Make an egg wash by beating the egg yolk with a bit of water and glaze the top of each with a pastry brush
- Using a knife, cut 2-3 diagonals across the top of the pastry to let steam escape during the baking process
- Bake the feuillete on the middle rack in the oven until it is nice and golden brown, 20-25 minutes
- Take it out of the oven and let it cool down
- Serve warm or if you’re packing it to-go, let it cool down completely before wrapping it in wax or parchment paper
Tips & Tricks
- No need to add salt! The ingredients for the fillings are already quite salty on their own and the puff pastry comes salted.
- Shredding your own cheese is always best because it avoids the stabilizers that are added to prevent clumping and thus it doesn’t melt as well but in a pinch, it’ll work just fine here.
- We often make this the night before departure. We just wrap it up, put it in the fridge and grab it on the way out the door. By the time we eat it on the plane, it has come down to room temperature but still tastes amazing.
- Do not wrap it in foil! We’ve been stopped many times now (although not always) at TSA when we brought food wrapped in foil.
- We like to pack ours in a collapsible airtight container. It is a great way to keep it from getting squished.
- A bonus travel tip: Use the tupperware for leftovers and for transporting delicate desserts and food later during your trip.
- If traveling internationally, make sure to finish the savory feuillete before leaving the airport if the country you’re arriving at does not allow meat products brought in from other countries.
- You can add cute and special designs to the top of the pastry when slicing it to let steam escape!
- You can also crimp the edges together using the tip of a fork if you prefer a more compact pastry. We like having the flaky puff pastry crust around the edges so we usually don’t crimp it.
Puff Pastry Q&A
Other Variations You Can Make
Savory puff pastry recipes
- Cherry tomatoes with gruyere or comte – this is the one my SIL made for herself and it was delicious
- Mushroom, any white cheese, and bechamel
- Frozen chopped spinach with all the water squeezed out, ham, and gruyere
- Pesto, ham, and mozzarella
- Goat cheese and chorizo
- Smoked salmon and cheese
- Minced pie filling
Kid Friendly Versions
- Mozzarella and pepperoni
- Ham and cheddar
- Variation of cheeses (ex. three cheese blend, Mexican blend)
Sweet puff pastry recipes
Not conventional for this French pastry but I think these would make delicious sweet treats on the go!
- Nutella
- Chocolate – Kind of like a more simplified pain au chocolat
- Nut butter and jelly
- Cream cheese and jam
- Brown sugar and cinnamon
- Maple and brown sugar
Ham and Cheese Puff Pastry Recipe | Feuillette au Jambon et Fromage
Equipment
- 1 Knife
- 1 Baking sheet
- Parchment paper
- 1 Pastry brush
Ingredients
- Two sheets of puff pastry 18 oz total/1lb 2oz total thawed in refrigerator overnight
- 4 oz shredded cheese of choice we love gruyere, comte, or emmental
- 4 slices ham or more depending on your preference
- 2 tsp Dijon mustard
- 1 Pinch of herbs de provence optional but adds a nice layer of flavor
- 1 beaten egg yolk
- 1 tsp water
Instructions
- Preheat the oven to 400°F or 200°C
- Cut each sheet of puff pastry in quarters and lay four on a baking sheet lined with parchment paper – if you end up with squares, I like to stretch it a bit to form a rectangle
- Spread ½ tsp of dijon mustard on each of the puff pastry
- Sprinkle a layer of shredded cheese on each piece, then ham, then cheese again
- Sprinkle a pinch of herbs de provence over each of the pastry
- Cover each pastry with the remaining pastry rectangle and seal by pinching the edges together
- Beat the egg yolk and water and then glaze the top of each with a pastry brush
- Using a knife, cut 2-3 diagonals across the top of the pastry to let steam escape during the baking process
- Bake the feuillete on the middle rack in the oven until nice and golden brown, 20-25 minutes
- Take it out of the oven and let it cool down completely before wrapping it up in parchment paper or a napkin in place in a ziploc bag
Notes
- No need to add salt! The ingredients for the fillings are already quite salty on their own and the puff pastry comes salted.
- Shredding your own cheese is always best because it avoids the stabilizers that are added to prevent clumping and thus it doesn’t melt as well but in a pinch, it’ll work just fine here.
- We often make this the night before departure. We just wrap it up, put it in the fridge and grab it on the way out the door. By the time we eat it on the plane, it has come down to room temperature but still tastes amazing.
- Do not wrap it in foil! We’ve been stopped multiple times (although not always) at TSA when we brought food wrapped in foil. We like to pack ours in a collapsible travel tupperware. It is a great way to keep it from getting squished. A bonus travel tip: Use the tupperware for leftovers and for transporting delicate desserts and food later during your trip.
- If travelling internationally, make sure to finish the savory feuillete before leaving the airport if the country you’re arriving at does not allow meat products brought in from other countries.
- You can add cute and special designs to the top of the pastry when slicing it to let steam escape!
- You can also crimp the edges together using the tip of a fork if you prefer a more compact pastry. We like seeing the layers puff up around the edges from just pressing the edges together so we usually don’t crimp it.