These leftover ham turnovers transform yesterday’s dinner into golden, flaky pockets of comfort that’ll have your family fighting over the last one. I’ve been making these leftover ham turnovers for years, and they’ve saved me countless times when I needed something quick, satisfying, and absolutely delicious.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Why These Ham Turnovers Work So Well
I stumbled onto this recipe after one too many Easter dinners left me staring at a mountain of leftover ham. These turnovers solved everything. They’re portable, freezer-friendly, and incredibly satisfying.
The secret is in the ratio. Too much ham makes them dry. Too little cheese leaves them bland. This recipe hits that perfect balance where every bite delivers creamy, savory filling wrapped in buttery pastry.
Ingredients
For the Filling
| Ingredient | Amount |
|---|---|
| Leftover ham, diced | 2 cups |
| Cream cheese, softened | 4 oz |
| Sharp cheddar cheese, shredded | 1 cup |
| Green onions, chopped | 3 stalks |
| Dijon mustard | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh thyme leaves | 1 teaspoon |
For the Pastry
| Ingredient | Amount |
|---|---|
| Puff pastry sheets | 2 sheets (thawed) |
| Egg | 1 large |
| Water | 1 tablespoon |
| Everything bagel seasoning | 2 teaspoons |
How to Make Perfect Leftover Ham Turnovers
Phase 1: Preparation (10 minutes)
Step 1: Remove your puff pastry from the freezer 40 minutes before you plan to start cooking. Set it on the counter still wrapped. This timing prevents the pastry from getting too warm and sticky, which makes it impossible to work with.
Step 2: Dice your leftover ham into ¼-inch cubes. Smaller pieces distribute better throughout the filling and give you ham in every bite. If your ham has a thick fatty edge, trim it off now because it won’t melt nicely.
Step 3: Let your cream cheese sit at room temperature for 15 minutes if you forgot to take it out earlier. You can also microwave it for 8-10 seconds (no more!) to soften it. Cold cream cheese won’t mix smoothly and you’ll end up with lumps.
Step 4: Preheat your oven to 400°F. Position your rack in the center of the oven. Line a large baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze.
Phase 2: Making the Filling (8 minutes)
Step 5: In a medium bowl, combine the softened cream cheese, Dijon mustard, garlic powder, black pepper, and fresh thyme. Mix with a fork until completely smooth. The mustard adds a subtle tang that balances the richness of the cheese.
Step 6: Fold in the shredded cheddar cheese and chopped green onions. Stir until everything is evenly distributed. The green onions add a fresh, sharp bite that cuts through the creaminess.
Step 7: Add your diced ham to the cheese mixture. Fold gently until every piece is coated with the creamy mixture. You want the ham pieces suspended throughout, not sitting in clumps.
Step 8: Taste your filling (yes, really!). The ham brings saltiness, so you probably won’t need extra salt. If it tastes flat, add a pinch more black pepper or another small squeeze of Dijon.
Phase 3: Assembling the Turnovers (12 minutes)
Step 9: Unfold your first puff pastry sheet on a lightly floured surface. Gently roll it out just enough to smooth the fold lines. You’re aiming for a 10×10 inch square. Don’t overwork the dough or it’ll get tough.
Step 10: Cut the pastry into 4 equal squares using a sharp knife or pizza cutter. Each square should measure roughly 5×5 inches. Keep the squares separated so they don’t stick together.
Step 11: Scoop ⅓ cup of the ham mixture onto the center of each square. Place it slightly off-center, closer to one corner. This makes folding easier and helps prevent leaks.
Step 12: In a small bowl, whisk together the egg and 1 tablespoon water to make your egg wash. Brush this mixture around the edges of each pastry square. This acts like glue to seal the turnovers shut.
Step 13: Fold each square diagonally to create a triangle. Press the edges firmly with your fingers first, then crimp them with a fork. Press down hard enough to create good seal marks. Any gaps will leak during baking.
Step 14: Transfer the sealed turnovers to your prepared baking sheet, spacing them 2 inches apart. They’ll puff up during baking and need room to expand.
Step 15: Repeat steps 9-14 with your second pastry sheet to make 4 more turnovers.
Phase 4: Baking (25 minutes)
Step 16: Brush the top of each turnover with the remaining egg wash. This creates that beautiful golden-brown shine. Don’t skip this step – it makes them look professional.
Step 17: Sprinkle each turnover with a pinch of everything bagel seasoning. The seeds and salt add crunch and flavor to every bite.
Step 18: Cut 3 small slits in the top of each turnover using a sharp knife. These vents allow steam to escape and prevent the turnovers from bursting open messily in the oven.
Step 19: Bake for 22-25 minutes, rotating the pan halfway through. They’re done when they’ve puffed up dramatically and turned a deep golden brown. The bottom should be crispy and golden too.
Step 20: Let the turnovers cool on the baking sheet for 5 minutes before serving. The filling is molten hot right out of the oven and needs time to set up slightly.
Chef’s Notes
Pastry Temperature Matters: Working with properly thawed puff pastry is critical for these leftover ham turnovers. Too cold and it cracks when you fold it. Too warm and it becomes sticky and won’t puff properly in the oven.
Ham Quality Counts: Honey-baked ham works beautifully here because of its slight sweetness. Smoked ham adds incredible depth. Avoid deli ham – it’s too wet and makes soggy turnovers.
Seal Them Well: The biggest mistake people make is not sealing the edges thoroughly. Press hard with that fork and make sure you’ve got egg wash on every edge before folding.
Cheese Flexibility: Can’t find sharp cheddar? Gruyere makes these taste incredibly sophisticated. Swiss cheese works great too. Just avoid pre-shredded cheese if possible – the anti-caking coating prevents smooth melting.
Nutrition Information (Per Turnover)
- Calories: 385
- Protein: 18g
- Carbohydrates: 28g
- Fat: 23g
- Fiber: 1g
- Sodium: 720mg
Creative Variations
Hawaiian Style: Add ½ cup crushed pineapple (well-drained) to the filling and swap the cheddar for mozzarella. The sweet-savory combination tastes like vacation.
Breakfast Turnovers: Mix in 2 scrambled eggs and swap the cream cheese for sour cream. Perfect for meal prep – just reheat in a toaster oven. If you love repurposing leftovers for breakfast, check out this leftover ham tater tot casserole that works beautifully for brunch.
Italian-Inspired: Use mozzarella and parmesan instead of cheddar, add ¼ cup chopped sun-dried tomatoes, and season with Italian herbs. Serve with marinara for dipping.
Loaded Veggie Version: Add ½ cup sautéed mushrooms and ¼ cup roasted red peppers to the filling. The vegetables add moisture and nutrition. For another creative way to use leftover ham with pasta, try this leftover ham tortellini that’s become a family favorite.
Storage & Reheating
Refrigerator: Store baked turnovers in an airtight container for up to 4 days. Separate layers with parchment paper to prevent sticking.
Freezing Raw Turnovers: Assemble completely but don’t brush with egg wash. Freeze on a baking sheet until solid (2 hours), then transfer to a freezer bag. They’ll keep for 3 months. Brush with egg wash and add 5 extra minutes to the baking time when cooking from frozen.
Freezing Baked Turnovers: Cool completely, wrap individually in foil, then place in a freezer bag. Reheat from frozen at 350°F for 15-20 minutes until heated through.
Best Reheating Method: Use a toaster oven or regular oven at 350°F for 8-10 minutes. The microwave makes the pastry soggy and chewy – avoid it if you can.
Make-Ahead Tip: Prepare the filling up to 2 days ahead and keep it refrigerated. Assemble the turnovers the day you plan to bake them for the flakiest results.
Troubleshooting Common Problems
Problem 1: Turnovers Leak During Baking
You didn’t seal the edges well enough or you overfilled them. Use only ⅓ cup filling per turnover and press those edges hard with a fork. Make sure your egg wash touches every bit of the seam.
Problem 2: Pastry Didn’t Puff Up
Your puff pastry was either too warm when it went into the oven or your oven temperature was too low. The pastry needs that blast of high heat to create steam and puff. Check your oven temperature with a thermometer – many ovens run cool.
Problem 3: Bottoms Are Soggy
Your filling was too wet or you didn’t bake them long enough. Make sure any vegetables you add are well-drained. Bake until the bottom is as golden as the top – lift one up with a spatula to check.
Problem 4: Filling Tastes Bland
Ham can vary wildly in saltiness. Always taste your filling before assembling. Add more mustard, pepper, or a splash of hot sauce if needed. Remember, the pastry is neutral-flavored, so the filling needs to be well-seasoned.
Problem 5: Pastry Is Tough Instead of Flaky
You overworked the dough or it got too warm. Handle puff pastry as little as possible. If it starts feeling sticky or greasy while you’re working, pop it in the fridge for 10 minutes to firm up.
Equipment Essentials
- Large baking sheet
- Parchment paper
- Rolling pin
- Sharp knife or pizza cutter
- Mixing bowls (medium and small)
- Fork for crimping
- Pastry brush for egg wash
- Measuring cups and spoons
- Cheese grater (if shredding your own cheese)
Shopping List by Section
Dairy Aisle:
- Cream cheese (4 oz)
- Sharp cheddar cheese (or buy pre-shredded)
- Eggs (1)
Frozen Foods:
- Puff pastry sheets (2-count box)
Produce:
- Green onions (1 bunch)
- Fresh thyme (if not using dried)
Pantry/Spices:
- Dijon mustard
- Garlic powder
- Black pepper
- Everything bagel seasoning
You Already Have:
- Leftover ham (2 cups diced)
Success Secrets
1. Temperature Control Is Everything: Cold pastry in a hot oven creates maximum puff. If your kitchen is warm, work quickly and refrigerate assembled turnovers for 15 minutes before baking.
2. Size Your Ham Pieces Small: Quarter-inch cubes are ideal. Bigger chunks make the turnovers harder to seal and eat. Run your knife through that ham until it’s nice and fine.
3. Don’t Skip the Egg Wash: It’s not just for looks. The egg wash helps seal the edges, creates that gorgeous shine, and gives you a crispy exterior that shatters when you bite into it.
4. Watch the Oven Closely: Every oven is different. Start checking at 20 minutes. You want deep golden brown, not pale yellow. Underbaked turnovers will be doughy instead of flaky.
5. Let Them Rest: I know it’s hard to wait, but those 5 minutes of cooling time let the filling set up. Cut into them too early and all that delicious cheese runs out onto your plate instead of staying inside where it belongs.
These leftover ham turnovers have become my go-to solution whenever I have extra ham sitting in the fridge. They’re substantial enough for dinner, elegant enough for guests, and simple enough to make on a busy weeknight. The combination of creamy cheese, savory ham, and buttery pastry never gets old.
