Ham and Brie Turnovers
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 134
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 7
- Cholesterol
- 40
- Sodium
- 312
- Total: 1 hr 45 min
- Active: 45 min
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
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.