Warm, buttery layers of puff pastry wrapped around smoky ham, tangy sour-cream custard, and a gooey duet of melty cheese—this Ham & Double-Cheese Puff-Pastry Pie is equal parts comfort food and show-stopping centerpiece. Ready for the table in about an hour, it’s the kind of recipe that turns a handful of supermarket staples into a dish worthy of brunch gatherings, week-night dinners, or holiday buffets. The secret is store-bought puff pastry: when you let the oven’s high heat work its magic, the pastry rises into hundreds of shatteringly crisp layers while the creamy filling gently sets underneath. Slice in to reveal golden pastry, silky custard, and ribbons of savory ham held together with stretchy cheddar and nutty hard cheese—simple, satisfying, and utterly irresistible.
Cooking Time
Prep: 15 minutes Baking: 30 – 40 minutes Cooling: 10 minutes
Total: 55 – 65 minutes Yield: 8 generous wedges
Ingredients
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800 g ready-rolled puff pastry (2 standard sheets)
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300 g ham, diced or thinly sliced strips
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100 g semi-hard cheese (e.g., Gouda, Edam, or Gruyère), coarsely grated
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100 g sharp cheddar cheese, coarsely grated
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2 large eggs
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200 g sour cream (about ¾ cup)
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½ tsp fine sea salt (adjust to ham’s saltiness)
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¼ tsp freshly ground black pepper
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1 Tbsp milk (optional, for egg-wash)
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Flour for dusting and parchment for lining
Step-by-Step Cooking Directions
1 Preheat & Prep Pan
Heat the oven to 180 °C / 350 °F. Line a 24 cm (9-inch) springform or deep pie dish with parchment, letting the paper overhang for easy removal.
2 Fit Bottom Crust
Unroll one puff-pastry sheet on a lightly floured counter. Ease it into the pan, pressing into corners and letting excess hang over the rim. Chill while preparing filling.
3 Mix Custard
Whisk eggs, sour cream, salt, and pepper until smooth. Stir in both cheeses, reserving a small handful of cheddar for topping.
4 Layer Filling
Scatter half the ham over the pastry base. Pour in custard, spreading evenly. Top with remaining ham and the reserved cheddar.
5 Seal with Lid
Lay the second pastry sheet on top. Trim excess, leaving a 1-cm rim. Crimp edges to seal. Cut three small steam slits in the centre. Brush with beaten egg mixed with 1 Tbsp milk for glossy colour.
6 Bake
Place pie on a baking tray and bake 30–40 minutes until deep golden and the centre feels firm when gently pressed. Tent with foil if browning too quickly.
7 Rest & Serve
Cool 10 minutes to allow custard to set. Use parchment to lift pie out, slice with a serrated knife, and serve warm or at room temperature.
Nutritional Information (per slice, 1/8 pie)
Calories 460 Protein 18 g Fat 31 g (Sat 16 g) Carbs 27 g Fiber 1 g Sodium 780 mg
Origins & Popularity
Puff-pastry pies hail from French pâté en croûte and British ham-and-cheese slices sold in corner bakeries. Today, TikTok and Instagram have revived the genre thanks to the convenience of supermarket pastry. Home cooks love the “wow” layers without butter-laminating for hours.
Reasons You’ll Love It
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Speedy showpiece—15 minutes prep, bakery looks.
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No fancy gear—store-bought pastry, one bowl for custard.
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Flexible filling—swap meats or go vegetarian.
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Meal-prep hero—reheats beautifully and perfect for packed lunches.
Health Benefits
While indulgent, the pie delivers calcium from cheeses, high-quality protein from ham and eggs, and live cultures from sour cream that may aid digestion. Enjoy with a crisp salad to round out fibre and micronutrients.
Serving Suggestions
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Pair slices with arugula-pear salad dressed in lemon vinaigrette.
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Offer spicy mustard or chutney on the side for contrast.
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Cut into small squares for cocktail-party finger food.
Common Mistakes to Avoid
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Warm pastry—keep sheets cold so layers rise.
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Too-wet ham—pat dry; excess moisture sogs crust.
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No vent holes—steam trapped will split seams.
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Over-salting—remember ham and cheddar are already salty.
Pairing Recommendations
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Wine: unoaked Chardonnay or light Pinot Noir.
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Beer: crisp Pilsner.
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Non-alcoholic: sparkling apple cider.
Cooking Tips
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Freeze assembled pie 15 minutes before baking for extra-flaky layers.
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For added flavour, spread 1 Tbsp Dijon on base before ham.
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Use smoked Gouda for a deeper note or pepper-jack for heat.
Similar Recipes to Try
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Spinach & Feta Puff Pastry Galette
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Classic Quiche Lorraine
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Chicken-Mushroom Pot Pie with Phyllo Top
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Vegetarian Brie & Caramelised Onion Tart
Variations to Try
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Mediterranean: swap ham for sun-dried tomatoes and olives; add oregano.
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Breakfast pie: use cooked bacon and sautéed spinach; top with chives.
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Gluten-free: employ GF puff pastry available in specialty aisles.
Ingredient Spotlight: Puff Pastry
Commercial puff pastry consists of hundreds of butter-laden layers achieved by repeated folding—called lamination. When hit with a hot oven, water in the dough turns to steam, forcing layers apart and creating that signature flaky rise. Keep it cold but pliable for best lift.
Conclusion
With buttery crunch, creamy custard, and savoury ham-cheese richness, this Puff-Pastry Pie is proof that quick recipes can deliver gourmet pleasure. Keep this blueprint and play with fillings; once you master the technique, week-night dinners and impromptu brunches will never be the same.
Frequently Asked Questions
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Can I use frozen puff pastry?
Yes—thaw overnight in the fridge; keep cold until rolling. -
What cheese alternatives work?
Try Gruyère, Monterey Jack, or mozzarella blends. -
How long will leftovers keep?
Refrigerate up to 3 days; reheat at 180 °C for 10 minutes. -
Can I make it ahead?
Assemble, cover, and chill up to 24 hours; bake fresh. -
Is it freezer-friendly after baking?
Yes—cool fully, wrap slices, and freeze 2 months; reheat from frozen 20 minutes. -
Can I omit sour cream?
Substitute Greek yogurt or crème fraîche. -
What if I don’t have a springform pan?
Use any deep pie dish; just serve from the dish. -
How to prevent a soggy bottom?
Preheat a baking sheet and set pan on it; heat sears base. -
Can I add vegetables?
Sautéed mushrooms or blanched broccoli florets work—drain well. -
Why did my pastry shrink?
Dough warmed too much or border not secured; chill assembled pie before baking.