Croque monsieur puffs
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Croque monsieur puffs
All the flavours of the classic French toasted sandwich, reimagined in petite puff-pastry form
Makes: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per puff)
Calories
162Kcal
Fat
10gr
Saturates
6gr
Carbs
10gr
Sugars
1gr
Fibre
1gr
Protein
8gr
Salt
0.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 320g ready-rolled puff-pastry sheet
- 175g Sainsbury’s Cheese Sauce (½ x 350g tub)
- 1 x 200g pack French Torchon ham, cut into small pieces
- 100g gruyère, finely grated
To serve
- finely chopped chives
- freshly ground black pepper
Step by step
- Lightly grease a 12-hole muffin tin with oil. Unroll the pastry sheet onto a large chopping board, discarding the paper. Cut the puff pastry into 12 rectangles by slicing the sheet into thirds lengthways and into quarters widthways. Ease the puff-pastry rectangles into the greased muffin tin holes. Divide the cheese sauce among the pastry cases. Divide half the ham among the pastry cases, then top with half the grated cheese. Repeat with the remaining ham and cheese. Chill for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 22-25 minutes until golden and bubbling (don’t worry if it bubbles over a little). Cool for 10 minutes, before easing them out of the tin with a small palette knife. Serve warm, sprinkled with finely chopped chives and freshly ground black pepper.
