Ham & Cheese Puff Pastry Pockets
đź›’ Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 1 cup diced or sliced ham
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- 1 egg (for egg wash)
- 1 tbsp milk (optional, for egg wash)
- 1 tsp Dijon mustard (optional, for extra flavor)
- Pinch of black pepper
🔪 Instructions
1. Preheat Oven
Set oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Prepare Pastry
- Roll out the puff pastry slightly on a floured surface
- Cut into 4–6 equal rectangles (depending on desired size)
3. Add Filling
On one half of each rectangle:
- Spread a little Dijon mustard (optional)
- Add ham
- Sprinkle cheese
- Add a pinch of black pepper
Leave edges clear for sealing.
4. Seal the Pockets
- Fold the pastry over the filling to form pockets
- Press edges with a fork to seal
- Cut small slits on top to let steam escape
5. Egg Wash
- Beat egg with a little milk
- Brush over each pocket for a golden finish
6. Bake
- Bake for 15–20 minutes until puffed and golden brown
7. Serve
Let cool slightly, then serve warm with:
- Honey mustard
- Ketchup
- Garlic mayo
đź’ˇ Tips
- Don’t overfill—this prevents leaking
- Chill assembled pockets for 10 minutes before baking for better puff
- Add extras like sautéed mushrooms or spinach for variety
🍽️ Variations
- Swap ham for chicken or turkey
- Use spicy cheese or add chili flakes for heat
- Make mini versions for party snacks
