Experience the irresistible charm of a golden, flaky puff pastry generously filled with sharp Dijon mustard, savory ham, creamy Swiss cheese, and sweet caramelized onions, all finished with a garlic-herb egg wash. This Ham and Cheese Puff Pastry Slab Pie is a versatile crowd-pleaser, perfect for lively Game Day gatherings, elegant casual brunches, or creatively transforming delicious leftover holiday ham into an extraordinary meal.

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Ultimate Ham and Cheese Puff Pastry Slab Pie: A Modern Twist on a Retro Classic

There’s something uniquely satisfying about revisiting classic recipes, especially those tucked away in old family cookbooks. Recently, I’ve been delighting in my mother’s recipe collection from the 1970s and early 80s. While some entries certainly elicit a nostalgic chuckle (hello, aspics and gelatin molds!), many others offer a fantastic springboard for fresh, reinvented culinary creations. It’s a wonderful journey through time, discovering the foundations of comfort food and reimagining them for today’s palate, bridging the gap between vintage charm and modern gourmet.

This exquisite Ham and Cheese Puff Pastry Slab Pie is a testament to that journey, evolving from a simple, somewhat perplexing recipe my mother originally clipped around 1980. What began as a retro concept has been carefully refined and elevated into a dish that’s both elegant and approachable, perfect for modern entertaining. Imagine serving a sophisticated yet incredibly easy-to-make dish that impresses guests without demanding hours in the kitchen – that’s the magic of this slab pie.

Our reimagined slab pie features layers of rich, buttery, and incredibly flaky puff pastry. Between these golden sheets, we spread a zesty layer of sharp Dijon mustard, followed by tender, thinly-sliced ham, a generous helping of creamy shredded Swiss cheese, and delicately sweet, deeply flavored caramelized onions. Baked until it achieves a magnificent puff and a beautiful golden hue, this savory pastry presents a stunning yet rustic appearance, making it a feast for both the eyes and the palate. It’s an ideal centerpiece for casual gatherings, bringing gourmet flair without the fuss of complicated cooking techniques.

From “Greek Pizza” to Gourmet Slab Pie: A Culinary Transformation

The original recipe that sparked this inspiration was curiously named “Greek Pizza.” Both my mother and I remain baffled by the moniker, as there was nothing remotely Greek about it. In fact, its structure and ingredients bore a much closer resemblance to a classic French ham and cheese pastry known as “Feuilleté Au Jambon,” highlighting a common trend in older cookbooks to assign evocative, if sometimes inaccurate, names. This initial misnomer only added to the charm of discovering and reinventing this vintage dish, promising a delightful challenge in culinary archaeology.

The “Greek Pizza” of yesteryear was, to put it mildly, an incredibly rich affair – almost an understatement. It called for an astonishing full pound of ham and an equally staggering pound of cheese, sandwiched between two mustard-brushed sheets of puff pastry. While the core concept of a savory pastry was appealing, the execution was problematic. Upon baking, the result was a surprisingly salty and unpleasantly soggy creation, a testament to the dangers of excess. The sheer weight and density of the fillings made it so heavy that enjoying more than a bite or two was a genuine challenge, leaving diners feeling overwhelmed rather than satisfied.

Admitting that a dish needs “less cheese” is a rare statement for me, a true cheese enthusiast, but in this particular case, the original pie was genuinely overburdened with ingredients. The lack of balance meant that its potential was never fully realized. The flavors competed rather than complemented, and the texture suffered immensely. This presented a clear opportunity for improvement and refinement, aiming for a version that celebrated each ingredient while maintaining a light, flaky pastry foundation.

Reinventing for Perfection: The Ham and Cheese Slab Pie Journey

When my mother and I embarked on the exciting journey of tweaking this vintage recipe, our primary goal was to create a harmonious balance of flavors and textures, ensuring every component played its part without dominating. The very first crucial step we took was to significantly dial back the quantities of both ham and cheese. This immediate adjustment proved transformative, lightening the texture and allowing the individual flavors to shine through without overwhelming the palate. It transformed a heavy, dense pie into something delightfully airy and palatable, truly letting the puff pastry’s delicate nature come through.

My mother, with her keen culinary insight, then suggested incorporating caramelized onions and fresh herbs. This was a brilliant addition, introducing a much-needed touch of subtle sweetness and aromatic freshness that perfectly complemented the savory ham and tangy mustard. The slow-cooked onions add an incredible depth of umami flavor, transforming the simple filling into something truly special and adding a layer of sophistication to this comforting dish.

Selecting the Ideal Swiss Cheese for Flawless Melt and Flavor

Choosing the right cheese was paramount. For a puff pastry dish like this, balance is key to avoiding sogginess and ensuring a clean, enjoyable bite. I aimed for a Swiss variety that would melt beautifully without becoming excessively oily or messy. After experimenting, I made this slab pie with both Gruyère and Emmental cheeses to compare their impact on the overall dish.

Gruyère, while a fantastic cheese, known for its nutty notes and robust flavor, brought a more assertive, slightly saltier, and richer profile. When baked with the other components, I found its intensity could sometimes make the overall dish a bit too heavy, competing with the ham and mustard rather than enhancing them. Emmental, on the other hand, proved to be the ideal choice. Its milder, fruitier flavor and superior melting characteristics resulted in a perfectly creamy yet firm texture that didn’t overwhelm the delicate puff pastry. It created a delightful contrast, adding a wonderful richness without any of the greasiness or heaviness often associated with over-cheesed dishes. This careful selection ensures every bite is a perfect blend of flavors and textures, creating a harmonious culinary experience.

Essential Baking Techniques for a Flaky Finish

When working with puff pastry, a few key techniques can make all the difference between a good dish and an absolutely spectacular one. First and foremost, ensure your puff pastry is properly defrosted according to package directions but kept chilled. Over-handling or allowing it to get too warm will cause the butter layers to melt prematurely, preventing it from achieving its signature light and flaky layers in the oven. Work quickly and keep your surfaces cool for the best results.

One step you absolutely shouldn’t skip in this recipe, or any puff pastry dish with substantial filling, is cutting small slits in the top of the pie before baking. This seemingly minor detail is critically important for the pastry’s structure and texture. As the pastry bakes, the moisture from the filling and the butter within the pastry itself turn into steam. Without an escape route, this steam would become trapped, leading to a soggy bottom, an uneven puff, or even bursting at the seams. The slits allow the steam to vent efficiently, ensuring that each of those delicate, buttery layers can fully expand and become beautifully flaky and golden. Aim for three to four 1- to 2-inch slits in the center of the pie to facilitate this crucial steam release, ensuring a light and airy crust every time.

Additionally, properly sealing the edges is vital to prevent any delicious filling from escaping during baking and to create a visually appealing crust. A simple fork crimp not only looks rustic and charming but also securely binds the top and bottom pastry sheets together, forming a sturdy barrier. Finally, don’t underestimate the power of the garlic-herb egg wash. It’s not just for achieving that desirable golden-brown sheen; it adds another subtle layer of savory flavor from the garlic powder and fresh parsley, which beautifully complements the ham and cheese, enhancing the overall aroma and taste profile of your slab pie as it bakes to perfection.

Serving Suggestions and Perfect Pairings for Your Slab Pie

While the aroma of a freshly baked Ham and Cheese Puff Pastry Slab Pie is undeniably tempting and may have your guests eager to dig in, we’ve found that this dish is best enjoyed after it’s had a chance to cool for approximately 10 minutes. This crucial resting period allows the butter in the puff pastry to re-stabilize, ensuring optimal flakiness and preventing it from becoming greasy. More importantly, it gives the rich flavors of the ham, cheese, and caramelized onions time to meld together perfectly, creating a more cohesive and delicious experience. Attempting to slice and serve it immediately out of the oven can result in a slightly messy presentation, as the warm fillings might be a bit too fluid and the pastry less structured.

The versatility of this slab pie extends to how you choose to present and serve it. It can be elegantly cut into smaller squares or more substantial strips, depending entirely on the occasion and the preferences of your guests. For instance, if you’re hosting a sophisticated appetizer spread alongside other delightful dishes, smaller, bite-sized squares are ideal. They offer a perfect individual portion that’s easy to pick up and enjoy without cutlery. Conversely, for a more relaxed lunch or a leisurely brunch, I often opt for larger strips or rectangular slices. These pair beautifully with a simple, lightly-dressed side salad of fresh spring greens, a bowl of tomato soup, or even a crisp fruit salad, offering a balanced and satisfying meal.

It’s worth noting that I prefer to serve this puff pastry slab pie while it’s still warm, rather than piping hot or completely cold. While utterly delicious when fresh, I don’t find that it reheats particularly well. The delicate crispness and flakiness of the puff pastry, especially with the moist fillings, are difficult to fully regain after reheating, often resulting in a softer, less appealing texture. For this reason, it’s not a recipe I would recommend baking entirely in advance and then reheating for an event. Freshly baked truly is best, so plan your baking time accordingly to serve it at its peak perfection, guaranteeing the ultimate culinary delight for your family and friends.

This reinvented recipe truly brings an oldie-but-goodie into the modern era, reminding me that sometimes the best inspiration comes from the past. Who knows, perhaps I’ll be inspired to embrace other 80s trends – scrunch socks and leggings, anyone? (Don’t worry, I promise to spare you the pictures and stick to the delicious food!)

More Savory Puff Pastry Recipes for Effortless Entertaining

If you’ve fallen in love with the ease and deliciousness of savory puff pastry, you’re in for a treat! This versatile dough is a secret weapon for elevating everyday meals and creating impressive appetizers with minimal effort. Its ability to transform simple ingredients into something elegant and flaky makes it a favorite for home cooks. Here are a few more fantastic recipes that showcase the magic of puff pastry, perfect for your next casual gathering or special occasion:

Holiday Leftovers Breakfast Puff Pastry Tart (I Just Make Sandwiches)
Savory Palmiers (Striped Spatula)
Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist (Half Baked Harvest)
Jalapeno and Smoked Gouda Puff Pastry Pinwheels (Sweet Peas and Saffron)

Recipe: Ham and Cheese Puff Pastry Slab Pie

Ham and Cheese Puff Pastry Slab Pie

A rustic, savory slab pie made with flaky puff pastry, ham, Swiss cheese, and caramelized onions. Serve it for a casual lunch, brunch, or an appetizer.

Author: Amanda Biddle

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yields: 16 squares or 8 large strips

Rating: 5 from 5 votes

Ingredients

2 sheets puff pastry, defrosted and rolled into 10-inch squares
1 tablespoon Dijon mustard (Smooth or grainy, your preference)
6 ounces shredded Emmental Swiss cheese
4 ounces thinly-sliced ham (such as Black Forest or Virginia)
⅓ cup caramelized onions
1 teaspoon chopped fresh thyme leaves
1 large egg
1 tablespoon milk
¼ teaspoon garlic powder
1 tablespoon chopped fresh parsley

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place one sheet of puff pastry onto the prepared baking sheet. Spread the Dijon mustard evenly over the pastry, leaving a 1/2-inch border around the edges.
Sprinkle half of the shredded Emmental cheese over the mustard layer. Arrange the ham slices evenly over the cheese, followed by the caramelized onions and fresh thyme. Finish by sprinkling the remaining cheese over the top.
In a small bowl, whisk together the egg, milk, garlic powder, and chopped fresh parsley to create the egg wash.
Lightly brush the 1/2-inch border of the bottom puff pastry sheet with a little of the prepared egg wash. Carefully place the second square of puff pastry over the top of the filling and press the edges firmly to seal, creating a tight border.
Brush the top surface of the sealed slab pie with more of the egg wash, specifically creating a new 1/2-inch border around the top sheet. Fold the bottom edge of the puff pastry over the top edge to create a crust of double thickness, then crimp the edges decoratively with a fork to ensure a secure seal and a beautiful finish.
Brush the entire top of the puff pastry with the remaining egg mixture (you might not use the entire amount, but ensure a good, even coating). Using a sharp knife, cut three to four 1- to 2-inch slits in the center of the pie. These vents are crucial to allow steam to escape during baking, ensuring a flaky crust.
Bake for 25 minutes, or until the pastry is beautifully puffed, golden brown, and cooked through.
Remove from the oven and let the slab pie stand for about 10 minutes before carefully slicing it into squares or strips and serving warm. This resting period helps the pastry set and the flavors meld.

Notes

Variations:

Cheese Options: Feel free to substitute Cheddar or Monterey Jack cheeses for the Emmental, or experiment with a blend of your favorite mild-melting cheeses for a unique flavor profile.
Mustard Swaps: For a slightly sweeter and milder profile, replace the Dijon mustard with honey mustard. This can add a lovely subtle sweetness that complements the ham.
Meat Alternatives: Instead of ham, consider using thinly-sliced roast beef paired with a creamy horseradish spread instead of mustard for a different savory twist. You can also explore using cooked chicken or turkey, perhaps seasoned with a touch of sage.
Herb Enhancements: Don’t limit yourself to thyme! Try adding finely chopped rosemary, chives, or a blend of Italian herbs to the filling or egg wash for added aromatics and depth of flavor.
Vegetable Additions: For extra flavor and texture, sautéed mushrooms, spinach (well-drained to remove excess moisture), or finely diced bell peppers can be added to the filling alongside the ham and cheese. Ensure any vegetable additions are cooked down to avoid introducing too much moisture to the pastry.

Nutrition Estimate

Please note that nutrition information is an estimate and can vary based on specific ingredients and preparation methods. It is provided for informational purposes only.

Calories: 241 kcal
Carbohydrates: 14g
Protein: 7g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 26mg
Sodium: 238mg
Potassium: 66mg
Vitamin A: 130 IU
Vitamin C: 0.8mg
Calcium: 91mg
Iron: 1mg

About Our Recipes: Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be necessary for different conditions and ingredient brands.

Originally Published: February 2, 2016. Updated with new photos and video in 2018. This article has been revised and expanded for improved readability and SEO.