Cheesy Puff Pastry Pierogies with Ham

Recipe for fluffy pierogi pastries filled with cheese and ham

Pierogies are the perfect finger food and a great addition to any buffet. In this recipe, the flaky pastry is filled with a scrumptious savoury mixture of cheese and ham. Served hot they also go well cold on your breakfast buffet the next day.

Time: 35 minutes

For 10 people

(10 portions)

250 g Oldenburger Gouda, 48% fat i.d.m.

30 g Oldenburger Whipping Cream, 30% fat

250 g boiled ham

50 g chives

freshly ground pepper

1.2 kg instant puff pastry

1 egg yolk

30 g sesame seeds


Fluffy pierogi pastries filled with yummy cheese and ham

Grate cheese. Cut the boiled ham into small cubes. Chop chives into rings.

Beat the egg yolks together with Oldenburger Cream in a bowl. Preheat the oven to 220 °C.

Preparing the Pirogies
Spread ham and Oldenburger Cheese mixture onto the dough biscuits. Thinly spread beaten egg yolks round the edges of the biscuits, then fold around the filling and firmly press together the seams. Coat the pierogies with the remainder of the egg cream. Sprinkle with sesame seeds and place on a greased baking sheet.

Bake in a preheated oven at 220 °C for 15-20 minutes until golden brown. Leave to cool on a wire rack.

The Final Touch
Serve as a finger food to accompany drinks.


01. Melted cheese blends well with other ingredients and herbs and makes an ideal filling for oven baked savoury pastries. It can be served hot or cold.

02. Dough left over from cutting out pastry can be sprinkled with sea salt and baked separately until crispy, then served with nuts and crisps as an apéritif pastry. Instead of ham, spicy salami can also be used for the filling.

We'll keep you updated

Sign up for our news, inspirations and recipe updates now

Sign up