Ham and Cheese Baked Pastry

The perfect pairing for Triceratops Tripel (Gruit Tripel, 9%).

Try this ham and cheese baked pastry at the brewery this weekend or make it yourself at home.  Try the recipe below.

Prep Time

10 minutes

Ideal Cooking Time

20-25 minutes

Number of servings

4 servings


1 sheet of puff pastry
250 grams wheel of brie cheese, whole
100 grams of smoked Ham, deli sliced thin.
1 large egg
2 tbsp. Ground/Grainy Mustard*
1 tbsp. Triceratops Tripel
½ tsp. black pepper, freshly ground


  1. Thaw pastry in the fridge over night or until pliable but not soft.
  2. Roll out pastry lightly. Place on a lined baking sheet.
  3. With a wet knife, slice the cheese wheel through the middle in one slice. Open soft side up. Place one side in the middle of the pastry.
  4. In a bowl mix together the mustard and beer. Divide and spread the mustard mixture evenly between both halves of cheese.
  5. Layer and drape the ham over the one half of cheese on the pastry, keeping the slices fluffy. This will give the cheese a space to melt into.
  6. Lay the top half of the cheese, mustard side down, on top of the ham. Creating a sandwich.
  7. Trim the edges of the pastry to form a circle.
  8. Wrap the pastry up the sides of the cheese and crimp the edges like a pie crust.
  9. In a small bowl, beat the egg and brush over pastry and top of cheese.
  10. Refrigerate the pastry-wrapped cheese for 2 hours, to firm up pastry.
  11. Pull the pastry out of the fridge. Sprinkle with the pepper.
  12. Bake at 425° for 15-20 min.
  13. Let rest 5 minutes before serving.

Serve alongside a baguette, crackers, or sliced vegetables.


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