Best 8 Ham Brie Pastries Recipes

HAM AND BRIE CREPES

Steps:

• For the crepes: Add the eggs, milk, club soda and a pinch of salt to a blender and process until completely combined. Pour in the 3 tablespoons melted butter, then add the flour and blend until smooth. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using.
• Melt about 1/2 teaspoon butter in a small nonstick saute pan over medium heat. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
• Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
• When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter in the pan as needed.
• For the ham and Brie crepes: Preheat the oven to 300 degrees F.
• Divide the ham and cheese evenly among 8 crepes (save the remaining crepes for another use). Roll each crepe and place on a sheet pan fitted with a rack. Bake to melt the cheese and warm the ham, 6 to 8 minutes.
• Heat a nonstick skillet over medium-high heat and add olive oil to coat. Crack the eggs in the skillet (you can do this in batches if you prefer). Cook until the whites are just set, a minute or two. Remove from the heat and set aside.
• Whisk to combine the shallots, vinegar, Dijon, and 1/2 cup olive oil in a medium bowl. Dress the greens lightly and set aside.
• Plate 2 crepes on each of 4 serving plates and top each with 1 egg and a handful of the dressed greens. Enjoy!

HAM AND BRIE CROSTINI WITH FIG JAM

Steps:

• Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.
• Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.

HAM AND BRIE BAGUETTE SANDWICH

Steps:

• Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.

HAM & BRIE PASTRIES

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal., Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving. , Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

HAM AND BRIE PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

AIR-FRYER HAM AND BRIE PASTRIES

Steps:

• Preheat air fryer to 350°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding it as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal., In batches, place in single layer on greased tray in air-fryer basket. Cook until golden brown, 14-15 minutes. Cool 5 minutes before serving. If desired, serve with additional apricot preserves.

HAM AND BRIE QUICHE

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, melt the butter in a medium skillet over medium heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
• Add the vegetable oil to the skillet and fry the ham until it turns a golden brown. Place the ham in the pie shell on top of the onion layer, distributing it evenly. Layer the brie slices over the ham.
• In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, ham, and brie.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
• Cooked Ham and Brie Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

HAM AND BRIE SANDWICH

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.