Pastry with Cheese and Cooked Ham

Originating in European home cooking and bakery traditions, the Pastry with Cheese and Cooked Ham is a simple savory turnover found across many countries. The dish likely evolved from medieval filled pastries, with each region adapting local cheeses and cured meats. In Portugal, where it is known as *pastel de queijo e fiambre*, the pastry is often made with a flaky puff pastry shell. Key ingredients include all-butter pastry dough, a mild melting cheese such as *queijo flamengo* or mozzarella, and thin slices of cooked ham. A great version is distinguished by a golden, crisp crust that shatters when bitten, a generous filling where the cheese is fully melted and stringy, and a balanced saltiness from the ham that never overwhelms the dairy. Regional variations abound: in Italy a similar concept becomes a baked calzone, in France it is a chausson au jambon, and in Argentina it is the popular *pastel de jamón y queso*. The venue O Suspiro in Velas, Portogallo, offers this dish as noted by the guide Sentieri Golosi, highlighting its status as a beloved comfort food in local bakeries and cafes.