Croque Monsieur with Pumpkin Honey Mustard

Ingredients

• 2 sheets, cut into 12 even rectanglespuff pastry
• 21 g (1½ tablespoons)butter
• 16 g (2 tablespoons)plain flour
• 240 ml (1 cup), warmwhole milk
• 2.5 ml (½ teaspoon)Pumpkin Honey Mustard
• 2.5 ml (½ teaspoon)salt
• 6 thin slicesprosciutto
• 100 g (1 cup), shreddedGruyère cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking sheet with baking parchment.

2. 2

   Melt the butter

   For the béchamel, melt the butter in a small saucepan over a medium heat. Whisk in the flour and cook for 1 minute.

3. 3

   Thicken the sauce

   Whisk in the hot milk very slowly, followed by the Pumpkin Honey Mustard. Bring the sauce to the boil, then lower the heat and simmer until thick, about 2–3 minutes. Set aside.

4. 4

   Arrange the pastry

   Place six pastry rectangles on the prepared baking sheet.

5. 5

   Add the filling

   Put one slice of prosciutto on each pastry rectangle. Top with 2 heaped teaspoons of béchamel and 2 tablespoons of cheese, leaving an edge clear all the way round.

6. 6

   Brush the edges

   Brush the uncovered pastry edges with egg wash.

7. 7

   Seal the parcels

   Place the remaining pastry rectangles over the filling and seal the edges, pressing out any trapped air.

8. 8

   Finish the tops

   Brush the tops with egg wash and sprinkle them evenly with the remaining cheese. Cut three slits in the top of each parcel.

9. 9

   Bake until golden

   Bake for about 15–20 minutes, until the pastry is golden brown. Serve hot.

What is a Croque Monsieur?

Croque Monsieur is a French toasted ham-and-cheese sandwich, traditionally made with bread, ham, cheese and often béchamel. This version takes inspiration from that classic combination but wraps the filling in puff pastry instead.

Puff pastry makes the outside crisp and flaky, while the creamy sauce helps keep the savoury prosciutto and Gruyère filling rich and cohesive. Pumpkin Honey Mustard brings a sweet-tangy note to the béchamel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 16g protein, 32g carbs, 31g fat.

The pastry supplies much of the carbohydrate and fat, while butter, milk and Gruyère add further fat; the cheese, milk and prosciutto contribute protein. Serve a parcel with a generous salad or vegetables to add freshness and balance the rich filling.

A quick béchamel

Butter and flour: cook them together for a minute to make the base of the sauce without letting it brown.

Warm milk: add it gradually while whisking to help keep the béchamel smooth. The recipe calls for hot milk, so warm the milk before you start mixing it in.

Mustard: whisk it in with the milk, then simmer the sauce until thick enough to sit on a spoon.

Choosing the filling

Prosciutto: a thin slice gives each parcel a salty, savoury centre without overwhelming the pastry.

Gruyère: its nutty flavour suits the béchamel and prosciutto. Keep the shreds handy so you can divide them between the filling and the tops.

Sealing the pastry

Clear edges: leave a border around the filling so the pastry pieces can seal together. Brush the edges with egg wash before adding the tops.

Trapped air: press from near the filling out towards the edges as you seal. Releasing air helps the parcels bake more evenly.

Getting a crisp finish

Egg wash: brush it over the tops for a glossy, browned finish, and add the reserved cheese evenly.

Slits: cut three openings in each top so steam can escape. Bake at 200°C (400°F) for 15–20 minutes, checking for golden pastry.

Serving the parcels

Serve these hot from the oven, when the pastry is crisp and the filling is creamy. A green salad or lightly dressed leaves provide a fresh contrast to the rich cheese and pastry.

Give the parcels a short rest before serving so the hot béchamel settles slightly. Take care when biting into the centre, which will stay hot.

Recipe notes & tips

• Keep the pastry cold until you are ready to assemble the parcels.
• Warm the milk before whisking it into the roux, as directed in the method.
• Leave a clear border around the filling so the pastry edges can seal properly.
• Divide the cheese between the filling and the tops, reserving some for the final sprinkle.
• Use the three slits on each parcel to let steam escape as it bakes.
• Check the parcels at 15 minutes and continue baking until golden, up to 20 minutes.

Variations

• Use smoked ham: replace the prosciutto with thin slices of smoked ham for a milder, smoky filling.
• Try another cheese: use a similar amount of grated Emmental in place of the Gruyère.
• Add black pepper: season the béchamel with a little freshly ground pepper for extra warmth.
• Include mushrooms: add cooked, cooled sliced mushrooms over the prosciutto so they do not release excess moisture into the pastry.
• Make it more mustardy: add a little more Pumpkin Honey Mustard to the sauce, tasting as you go.

Common mistakes to avoid

• Adding milk too quickly: whisk it in gradually to help prevent lumps in the béchamel.
• Filling to the edge: leave a border clear so the pastry tops can seal.
• Leaving air inside: press from the filling towards the edges as you seal the parcels.
• Skipping the slits: cut three openings in each top to let steam out during baking.
• Overbaking: start checking at 15 minutes and remove the parcels once the pastry is golden.

How to store

Cool leftovers, then refrigerate in an airtight container for up to 2 days. Reheat in an oven at 180°C until hot and crisp; the pastry may soften if reheated in a microwave.

Frequently asked questions