Ham and Cheese Savory Pop-Tarts
Save RecipeHi Bold Bakers!
There are so many possibilities when it comes to what you can do with Puff Pastry. I asked my Bold Bakers what they thought I should do and they said Savory Pop-Tarts!!! I went with what I considered Big & Bold flavors and something that everyone would enjoy. Ham and Cheese are everyday ingredients that you hopefully have to hand so you can make these pronto.
Once you have your Puff Pastry to hand for this recipe you are halfway there with these Savory Pop-Tarts. Now, you can stick to my delicious recipes or come up with your own Big & Bold variations. Whatever you decide, just know you can keep on going until the pastry runs out. Be sure to share your favorite flavors here on my website or my social media.
Batch make and freeze these bad boys so you have a supply that you can go to when you get in from work or school. Just imagine coming home on a cold day and eating a freshly baked Pop-Tart. It doesn’t get much better than that.
Do you want even MORE Pop-Tart Flavors? Check out my Pizza Pop-Tart and Spinach Ricotta Pop-Tarts.
- 2 cups (3 ½ oz/100g) cheddar cheese, grated
- 5 slices cooked Ham
- Puff Pastry
- Egg wash*
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Roll out the puff pastry on a floured surface until ¼ - ½ inch thick.
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With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each Pop-Tart.
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On one piece of pastry, lay on some ham and sprinkle over grated cheese. Take care not to overfill or the filling will come out.
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Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give it a lovely golden color. Prick the top with a fork to release steam while baking.
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Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
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Enjoy warm from the oven.
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Notes
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You can freeze the Pop-Tarts raw and then bake from frozen when needed.
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Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry
Meet Gemma
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how to.make a puff pastry
thanks
Here you go :
Best,
Gemma.
Can i store them in the freezer and pop them in the toaster to reheat?
Hi there,
In a toaster oven, yes! I think they would be best reheated in an oven, I think the pastry would burn in a toaster unless it was carefully watched!
Thank you for being here with us,
Gemma 🙂
Hi ,PeaceBeWithYou ,,,,I am not a baker but an awesome cook ,Mom was the greatest ! made dough yesterday did use my hands to toss with started with a nife but I chilled flour in the mixing bowl over night prob. should not .today am going ta try to make pear turnovers ,using a keefer pear from my tree also leaving skin on no loss of vitamins and fiber will let ya know how it came out
Hi Joseph,
I am rooting for you! your cooking instincts are great, I think you will get a great result. Do let me know, and you can post a pic here too, to encourage others,
Gemma 🙂
Are all 4 sides closed? From the picture it looks like at least one side is open.
These should be closed on all sides for baking, that is the idea really,
Gemma 🙂
Did mine 1/4 inch thick and it made an impossibly thick dough that totally dwarfed my filling. Next time I’m going to aim for more of a pizza crust thickness.
Hi Christine,
Yeah if thats too thick for you them absolutely do it thinner next time.
Thanks for your comment.
Gemma.
These are really amazing. I’m gonna try it in a little while. Really excited to see how it turns out??
Get to it Christie! 🙂
I just followed your puff pastry recipe last night and I’m gonna try to make these today. fingers crossed that all goes well (:
Yea! i am happy to heat this. Rest the poptarts in the fridge while you are heating the oven, then pop them in, and the pastry will ‘pop’!
Gemma 🙂
I can’t wait to try these pop tarts. They look like hot pockets, and I love hot pockets, but I don’t love the stuff they put in hot pockets. Can’t wait to make them! 🙂
Hi Amanda,
That is the idea, it is so much nicer to be able to fill these yourself and control the seasoning too!
Gemma 🙂