The Savory
Ingredients
- 250g all-purpose flour
- 250g cold unsalted butter, cubed
- 125ml ice water
- 5g fine sea salt
- 15ml fresh lemon juice
- 200g cooked ham, finely diced
- 200g Gruyère cheese, grated
- 100g Emmental cheese, grated
- 2 tbsp Dijon mustard
- 2 egg yolks + 1 tbsp milk (for egg wash)
- Freshly ground black pepper to taste
Instructions
Make the puff pastry
In a large bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. Add the ice water and lemon juice, mixing until the dough just comes together. Wrap in plastic and refrigerate for 30 minutes.
Perform the turns
Roll the dough into a rectangle on a floured surface. Perform three single turns (letter folds), resting the dough in the refrigerator for 30 minutes between each turn. This lamination process creates the signature flaky layers.
Prepare the filling
In a mixing bowl, combine the finely diced ham, grated Gruyère and Emmental cheeses, and Dijon mustard. Season with freshly ground black pepper. Mix until well combined.
Shape the chaussons
Roll out the chilled puff pastry to about 3mm thickness. Cut circles of approximately 12cm diameter using a round cutter. Place a generous spoonful of filling on one half of each circle, leaving a border around the edges.
Fold and seal
Fold each circle in half over the filling to create a half-moon shape. Press the edges firmly together and use a fork to crimp and seal them shut. This ensures the filling stays inside during baking.
Egg wash and bake
Preheat the oven to 200°C (400°F). Brush the tops of each chausson with the egg wash. Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown and puffed.
Cool and serve
Allow the chaussons to cool on a wire rack for 5-10 minutes before serving. They are best enjoyed warm when the cheese inside is still melted and the pastry is crisp.
Tips & Tricks
- Keep the butter and dough cold throughout the process for the flakiest pastry.
- Use high-quality ham and cheese for the best flavor Gruyère and Emmental work beautifully.
- Don't overfill the chaussons or the filling may leak out during baking.
- Seal the edges thoroughly with a fork to prevent the cheese from escaping.
- Serve warm for the best experience the cheese is beautifully melty straight from the oven.
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