Ham and Brie Turnovers

Name: Ham and Brie Turnovers
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 12 servings
Ingredients: 2 17-ounce boxes frozen puff pastry (4 sheets), thawed; All-purpose flour, for dusting; 1 large egg, beaten; 3 tablespoons honey Dijon mustard, plus more for serving; 8 ounces sliced ham, chopped; 6 ounces cold brie cheese, rind removed, sliced into 12 wedges; 2 teaspoons fresh thyme

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Level: Easy

Total: 1 hr 45 min
Active: 45 min

Yield: 12 servings

These savory puff pastry turnovers are filled with ham, creamy brie and sharp Dijon mustard — a simple but delicious combination that never disappoints. When handling the puff pastry, it's important to not let the dough get too soft or warm; if this happens at any point, transfer the dough to the fridge and chill until firm again.

Level: Easy

Total: 1 hr 45 min
Active: 45 min

Yield: 12 servings

Ingredients

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2 17-ounce boxes frozen puff pastry (4 sheets), thawed

All-purpose flour, for dusting

1 large egg, beaten

3 tablespoons honey Dijon mustard, plus more for serving

8 ounces sliced ham, chopped

6 ounces cold brie cheese, rind removed, sliced into 12 wedges

2 teaspoons fresh thyme

Directions

Line 2 baking sheets with parchment paper. Working with 1 sheet at a time, roll out the puff pastry into an 11-inch square on a lightly floured surface. Cut out 6 trees using a 5-inch tree-shaped cookie cutter; arrange on a separate baking sheet and refrigerate. Repeat with the remaining puff pastry to make 24 trees; refrigerate.
Arrange 6 trees on one of the prepared baking sheets. Brush the edges with the beaten egg. Spread a heaping 1/2 teaspoon mustard in the middle of each tree, leaving a 1/2-inch border. Top each with a rounded tablespoon of ham, then flatten a wedge of brie and place on top. Top with another tree and press the edges to seal completely. Repeat to make 6 more turnovers on the other baking sheet. Refrigerate until firm and cold, at least 30 minutes and up to overnight.
Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Brush the tops of the turnovers with the remaining beaten egg and sprinkle with the thyme. Cut 2 vents in the top of each turnover with a paring knife.
Bake until the turnovers are puffed and well browned on top and underneath, 25 to 35 minutes, switching and rotating the pans halfway through. Serve with mustard.