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  • 320g sheet ready-rolled puff pastry
  • 4 tbsp soft cheese
  • 4 tsp Dijon mustard
    (optional; see tip below)
  • 125g mild cheddar
    grated
  • 4 slices of ham
  • 1 vine tomato
    thickly sliced, or 4 sundried tomatoes
  • 2 tbsp milk
    for glazing

Nutrition: Per serving

  • kcal520
  • fat37g
  • saturates20g
  • carbs27g
  • sugars3g
  • fibre2g
  • protein18g
  • salt1.95g
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Method

  • step 1

    Heat the oven to 220C/200C fan/gas 7. Unravel the pastry and cut into four equal rectangles. Spread 1 tbsp soft cheese over the middle of each pastry rectangle (leaving a 1cm border), then spread each with 1 tsp mustard, if using. Top with the cheese, ham and tomato slices. Fold two opposite corners of the pastry rectangle up and over the filling, pinching them together in the middle to seal. Brush any exposed pastry with the milk.

  • step 2

    Transfer the turnovers to a baking sheet lined with baking parchment and bake for 20 mins until golden and well risen. Or, air-fry at 200C for 15 mins. Leave to cool for 5-10 mins before serving, or leave to cool completely before packing for a picnic.

Recipe tip

Swap the mustard for pesto, harissa or tomato purée, if you like.

Recipe from Good Food magazine, May 2025

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