Braided Puff Pastry with Roasted Chicken, Smoked Ham & Swiss
This flaky puff pastry braid is filled with tender roasted chicken, smoky ham, Swiss cheese, and a creamy Dijon filling. It’s perfect for lunch, dinner, or entertaining.
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 cups cooked roasted chicken, shredded or diced
- 1 cup smoked ham, diced
- 1½ cups shredded Swiss cheese
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 1 teaspoon sesame seeds or poppy seeds (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the cream cheese, Dijon mustard, mayonnaise, garlic powder, parsley, and black pepper until smooth.
- Fold in the roasted chicken, smoked ham, and Swiss cheese.
- Roll the puff pastry into a rectangle (about 10 x 14 inches/25 x 35 cm).
- Spoon the filling lengthwise down the center, leaving about 3 inches (7–8 cm) of pastry on each side.
- Cut diagonal strips along both sides of the pastry, about 1 inch (2.5 cm) apart.
- Fold the strips alternately over the filling to create a braided pattern. Tuck in the ends.
- Brush the entire braid with the beaten egg and sprinkle with sesame or poppy seeds if using.
- Bake for 30–35 minutes, or until the pastry is puffed and deep golden brown.
- Let rest for 5–10 minutes before slicing.
Nutrition (Per Serving)
Approximate values:
- Calories: 490
- Protein: 29 g
- Carbohydrates: 24 g
- Fat: 29 g
- Fiber: 1 g
Optional Add-Ins
- Sautéed mushrooms
- Baby spinach
- Caramelized onions
- Chopped broccoli
- Fresh thyme or chives
- Crumbled cooked bacon
Serving Suggestions
- Mixed green salad
- Creamy coleslaw
- Roasted vegetables
- Tomato soup
- Fresh fruit salad
Tips
- Keep the puff pastry cold until you’re ready to use it for the flakiest results.
- Avoid overfilling the pastry to prevent leaks during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven or air fryer until crisp.