Savoury Puff Pastry Cake with Ham, Potatoes & Cheese

What Is Savoury Puff Pastry Cake?

Unlike sweet cakes, which are usually associated with celebrations and special occasions, savoury pastry cakes became popular because they were practical, filling, and easy to adapt based on what was available in the kitchen. The combination of potatoes, ham, and cheese is especially beloved because these ingredients have long been valued for their comforting qualities and affordability. Potatoes provide a soft, hearty base, while cured meats like ham add richness and depth of flavour. Wrapping these ingredients in puff pastry creates a convenient, portable meal that can be prepared ahead of time and served warm or at room temperature, making it a versatile addition to any meal plan.

Ingredients

Puff pastry sheets – 2 (ready-rolled)
Boiled and peeled medium potatoes – 4–5
Sliced cheese (e.g., mozzarella, provolone, or mild cheddar) – 150g (¾ cup)
Ham – 100g (approx. 4 slices)
Scallions (spring onions), sliced – 5g (2 tbsp)
Parmesan cheese, grated – 30g (2 tbsp)
Salt – to taste
Black pepper – to taste
Egg wash – 1 egg beaten with 1 tbsp water or milk

Method

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the boiled and peeled potatoes into a medium bowl. Mash them until smooth and creamy, using a fork or potato masher. Season generously with salt and pepper to taste. Add the grated Parmesan cheese and the sliced scallions, and mix until everything is well combined. Allow the potato mixture to cool slightly before assembling—this helps prevent excess moisture from softening the pastry.
Lay one sheet of puff pastry onto the prepared baking sheet. Spread the cooled potato mixture evenly across the pastry, leaving a small border of about 1–2 cm (½ inch) around all edges to allow for sealing.
Arrange the ham slices over the potato layer, covering it evenly. Top with the sliced cheese, ensuring it is distributed across the filling.
Brush the exposed pastry border with the egg wash—this acts as glue to seal the two pastry layers together.
Carefully place the second puff pastry sheet over the filling, aligning it with the bottom sheet. Press the edges together firmly with your fingers or a fork to seal the pastry cake completely.
Using a sharp knife, make small slits on the top surface to allow steam to escape during baking. Brush the entire top surface generously with the remaining egg wash for a golden, glossy finish.
Bake in the preheated oven for approximately 25 minutes, or until the pastry is puffed, deeply golden, and crisp. Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature.