Ham and Cheese Puff Pastry Pockets

Classic Ham & Cheese Pockets

Prep Time: 15 mins | Cook Time: 15-20 mins | Makes: 8-10 pockets

Ingredients:

• 1 sheet (about 250g) frozen puff pastry, thawed but cold

• 1 cup (about 120g) diced cooked ham (Black Forest or honey ham work well)

• 1 cup (about 100g) shredded cheese (Gruyère, Swiss, Cheddar, or a mix)

• 2 tbsp Dijon mustard or whole grain mustard

• 1 egg, beaten (for egg wash)

• 1 tbsp everything bagel seasoning, sesame seeds, or poppy seeds (optional)

• Flour, for dusting

Optional Add-Ins:

• 1-2 tbsp finely chopped chives or green onion

• 1 tbsp mayonnaise or cream cheese for extra creaminess

• 1 tsp fresh thyme, chopped

• A pinch of black pepper or smoked paprika

Instructions:

1. Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a rough 12×12 inch (30x30cm) square to even it out. Use a pizza cutter or sharp knife to cut into 9 or 12 equal squares (3×3 or 4×3 grid).

3. Fill: Place about 1-2 tablespoons of the ham and cheese mixture in the center of each square. Crucial: Leave a clean border around the edges.

4. Fold & Seal: Fold one corner over the filling to create a triangle. Use a fork to firmly press and crimp the edges together, sealing them tightly. You can also fold into rectangles (square over square).

5. Egg Wash: Place the pockets on the prepared baking sheet. Brush the tops lightly with the beaten egg. This gives them a beautiful golden shine. Sprinkle with seeds or seasoning if using.

6. Bake: Bake for 15-20 minutes, or until the pockets are puffed, golden brown, and crispy.

7. Cool & Serve: Let cool on the baking sheet for 5 minutes before serving. They are best warm!

Pro Tips for Success:

• Keep it Cold: Work with cold puff pastry for the flakiest results. If it gets too warm and sticky, pop it in the fridge for 10 minutes.

• Don’t Overfill: This is the #1 mistake! Overfilling leads to leaks and prevents proper sealing.

• Seal Tightly: A good seal with a fork or your fingers is essential to keep the filling inside during the dramatic “puff.”

• Thaw Properly: Thaw pastry in the refrigerator overnight, not at room temperature.

Flavor Variations:

1. Apple & Brie: Swap ham for diced apple and brie cheese. Add a drizzle of honey before sealing.

2. Spinach & Feta: Use sautéed spinach (squeezed dry), crumbled feta, and a touch of nutmeg.

3. Pizza Pockets: Use pepperoni, shredded mozzarella, and a spoonful of pizza sauce.

4. Chicken & Bacon: Use cooked shredded chicken, crispy bacon bits, and smoked Gouda.

5. Breakfast Pockets: Scrambled eggs, diced cooked sausage, and cheddar cheese.

Make-Ahead & Storage:

• Make Ahead: Assemble pockets, place on a baking sheet, and freeze solid. Then transfer to a freezer bag. Bake from frozen, adding 5-7 extra minutes.

• Storage: Leftovers keep in an airtight container in the fridge for 2-3 days. Reheat in a toaster oven or air fryer (not microwave) to retain crispiness.

Enjoy your baking! These are perfect for parties, packed lunches, or a quick and satisfying treat.