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Ham and Gruyere Mini Turnovers

Yield: 18 turnovers Prep 35 mins Start to Finish 55 mins
Ham and Gruyere Mini Turnovers


  • 1 cup  (3 ounces) grated Gruyere
  • 4 ounces  cooked ham, cut into 1/4-inch dice
  • 3 tablespoons  half-and-half
  • 1 1/2 teaspoons  dried sage
  • pinch freshly ground pepper
  • Flour, for work surface
  • 1 17 1/4ounce box frozen puff pastry, thawed
  • 1 large egg, beaten
  • Whole-grain Dijon mustard, for serving (optional)


1. Heat oven to 400 degrees F. In a bowl, stir together cheese, ham, half-and-half, sage and pepper. On a lightly floured surface, roll out 1 pastry sheet to a 12-inch square; cut into 9 squares. Working with one square at a time, brush edges with egg and place 1 tbsp. filling in center. Fold together opposite corners of square, forming a triangle, and press together edges to seal; decorate with tines of a fork. Transfer to a baking sheet, brush with egg and prick top of each once with a fork. Repeat with remaining pastry sheet, filling and egg.

2. Bake 5 min. Reduce heat to 375 degrees F and bake until puffed and golden brown, about 15 minutes more. Serve warm with mustard (if using). Makes 18 turnovers.

Nutrition Facts

  • cal.(kcal)190,
  • Fat, total(g)13,
  • chol.(mg)21,
  • sat. fat(g)4,
  • carb.(g)13,
  • pro.(g)5,
  • sodium(mg)251,
  • Percent Daily Values are based on a 2,000 calorie diet