Leek and Ham Puffs
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Leeks, ham, and puff pastry. Combined with creamy Emmental. Includes fresh apple salad with tarragon. Good for gatherings. Savory and tangy.
Prep:
40 min
Cook:
30 min
Total:
70 min
Servings:
4 servings
#French cuisine
#appetizers
#savory
Leeks and ham. Creamy filling. Flaky pastry. Great combo for appetizers. Sweetness of apples. Fresh tarragon adds a unique touch. Served warm or at room temperature. The savory puff pastry is not just for desserts.
Ingredients
For the puffs
- 1 sheet of puff pastry, thawed (approximately 230g)
- 1 egg, beaten
- 1 stalk of green onion, chopped
- 20 g butter
- 20 g all-purpose flour
- 150 ml heavy cream
- 60 g Gruyère cheese, grated
- 1 teaspoon fresh thyme, chopped
- 180 g boiled ham, diced
For the salad
- 1 Granny Smith apple, cored and julienned
- 15 ml fresh tarragon, chopped
- 1 tablespoon apple cider vinegar
- Parmesan shavings, to taste
About the ingredients
Puff pastry is crucial. Thaw overnight in the fridge or at room temp for an hour. Use fresh herbs for the best flavor. Gruyère or Emmental both work great. Diced ham can be replaced with turkey for a lighter option. Apple salad adds crunch and freshness. Use Granny Smith or any tart apple for best results.
Method
For the puffs
- Preheat oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
- On a floured surface, roll out the puff pastry into a 30 cm square. Cut into 4 equal squares.
- Place squares onto the prepared baking sheet. Prick the center with a fork, leaving 2 cm edges.
- Brush the edges with the beaten egg. Set aside.
- Melt butter in a saucepan over medium heat. Add green onion and sauté until soft.
- Sprinkle flour over green onions, cook for a minute while stirring gently.
- Gradually whisk in heavy cream until thickened, about 2 minutes. Stir in thyme and cheese. Remove from heat.
- Fold in the diced ham and allow mixture to cool slightly.
- Spoon the filling into the pastry centers. Bake for approximately 20 minutes until golden.
For the salad
- In a bowl, mix the apple, tarragon, and apple cider vinegar.
- Season with salt and pepper to taste. Serve this salad alongside the warm puffs.
- Top the puffs with shaved Parmesan before serving.
Cooking tips
Baking technique matters. Ensure the puff pastry rises well by not overworking it. The filling cools slightly before use. Don’t overbake; keep an eye on the color. Serve immediately for best texture. Tarts can sit but will soften over time. Pairing with salad enhances the meal.
Chef's notes
- 💡 Roll the puff pastry carefully. Don't overwork it. A smooth edge helps the rise. Slightly chilled pastry does well in the oven. Check it often. Don't let it burn. Keep the temperature consistent.
- 💡 Use fresh herbs. Thyme brings out flavors. Gruyère and Emmental are both great. Cheese melts beautifully. Ham can swap for turkey. Healthy but tasty switch. Consider using different melty cheese.
- 💡 Cool filling slightly before putting it on pastry. It keeps the pastry from getting too soggy. Helps maintain texture. Layerings need attention too. Assemble quickly but neatly for best results.
- 💡 Apple salad crunch should be fresh. Granny Smith apples elevate the dish. A splash of vinegar brings acidity. Toss well just before serving. Keeps the apples bright. Consider adding nuts for variation.
- 💡 Serve warm or at room temperature. They do soften as they sit. For a party, bake just before guests arrive. Presentation matters. Shaved Parmesan on top adds to the look and taste.
Common questions
How long will puffs last?
Best eaten fresh. Store in an airtight container. Reheat in the oven. Microwave may make them soggy. Not ideal for long-term.
Can I use frozen leeks?
Yes, thaw and drain water. Fresh is better but frozen adds convenience. Adjust cooking time if using them. Flavor changes a bit, though.
What if I don't have Gruyère cheese?
Emmental works well. Or use any melting cheese you prefer. Cheddar is a good option too. Experiment with flavors.
Can you prep in advance?
Yes, filling can be made ahead. Chill and store in the fridge. Assemble puffs just before baking. Don't freeze after assembly. They lose texture.
