Country Ham and Cheddar Mini Hand Pies


These tiny appetizers-packed with country loving in every bite-are straight from the kitchen of Amber Wilson of For the Love of the South.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
12 servings


  • 4 tablespoons unsalted butter

  • 4 tablespoons all-purpose flour

  • 2 cups whole milk

  • 1 pinch ground nutmeg

  • 1 pinch Salt and pepper to taste

  • 1 (17.5 ounce) package frozen puff pastry, thawed

  • 1 egg, slightly beaten

  • 2 cups grated white Cheddar cheese

  • 12 slices thinly sliced country ham, halved

  • 1 sheet Reynolds Wrap® Aluminum Foil


  1. Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.

  2. On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.

  3. On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.

  4. Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.


For stick-free, golden brown pastries every time, line your baking sheet with Reynolds Wrap(R) Aluminum Foil!

Call Out:

For a lovely touch for the autumn season, make tiny leaf shapes with a cookie cutter out of any scraps of puff pastry. Simply stick the leaves onto the puff pastry after brushing it with egg wash and create steam vents where the "veins" of the leaves would be, right down the middle of the leaf.

Nutrition Facts (per serving)

445 Calories
33g Fat
23g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 445
% Daily Value *
Total Fat 33g 42%
Saturated Fat 13g 66%
Cholesterol 65mg 22%
Sodium 618mg 27%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 15g
Vitamin C 10mg 50%
Calcium 192mg 15%
Iron 2mg 9%
Potassium 199mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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