Leftover puff pastry tarts with ham and cheese

Leftover puff pastry tarts with ham and cheese

Leftover puff pastry tarts with ham and cheese


A great meal for the following day is simple leftover ham and cheese puff pastry tarts.


400 g (14 oz) of thawed puff pastry

2 to 3 cups of diced leftover ham or gammon

2 cups cheese, grated

1/2 cup of onion marmalade

2 beaten eggs

2 tbsp. sesame seeds


Set the oven’s temperature to 180 /350.

Slice the ham thinly, then chop it into cubes.

Any cheese you’re using should be grated or diced finely before combining.

On a floured board, roll out the thawed puff pastry into a broad rectangle and cut it into six squares.
A good quantity of filling should be added after a teaspoon of onion marmalade on the crust.
Apply beaten egg to the edges. With a fork, seal the edges of the pastry by folding one corner over to the other side.
Sprinkle sesame seeds on top of the pastries after brushing them with egg.
Place on a baking sheet that has been oiled (or covered with parchment paper) and bake in a preheated oven. Bake for 15 to 20 minutes, or until well cooked and golden.

Before serving, take the food out of the oven and let it cool for ten minutes.
498 kcal; 34g carbohydrate; 22g protein; 31g fat; 8g saturated fat; 28 mg cholesterol; 893 mg sodium; 108 mg potassium; 2g fiber; 2g sugar; 78 IU vitamin A; 1 mg vitamin C; 197 mg calcium; 3 mg iron;

Zeaxanthin and lutein are found in egg yolk. These two antioxidants from the carotenoids family help to protect the eyes from UV radiation and improve eye health.
Egg white contains between 85 and 90 percent water, 10 to 12 percent protein, and less than 1% of minerals, carbs, and lipids. Since the protein’s lipids are polyunsaturated, they are not toxic. Protein contains no cholesterol.