Ham and Cheese Puff Pastry Pockets

Ingredients

• 1 sheet puff pastry (about 250 g), thawed
• 150 g (5 oz) ham, thinly sliced or diced
• 150 g (5 oz) cheese (cheddar, mozzarella, or Gruyère), grated
• 1 large egg, beaten (for egg wash)
• 1 tablespoon Dijon mustard or mayonnaise (optional)
• Black pepper, to taste

Instructions

Step 1: Preheat the Oven

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

Step 2: Prepare the Puff Pastry

1. Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle, about 12×9 inches.
2. Cut the pastry into 6–8 equal squares (depending on how large you want your pockets).

Step 3: Assemble the Pockets

1. Place a spoonful of diced or sliced ham in the center of each square.
2. Top the ham with a generous sprinkle of grated cheese.
3. If using, add a small dollop of Dijon mustard or mayonnaise on top of the filling. Season lightly with black pepper.

Step 4: Seal the Pockets

1. Brush the edges of each pastry square with a little water to help them stick.
2. Fold the pastry over the filling diagonally to form a triangle. Press the edges firmly with a fork to seal.
3. Use a sharp knife to cut small slits on the top of each pocket to allow steam to escape during baking.

Step 5: Apply Egg Wash

1. Brush the tops of the assembled pockets evenly with the beaten egg. This will give them a beautiful golden-brown finish when baked.

Step 6: Bake the Pockets

1. Place the pockets on the prepared baking sheet, leaving space between each one to allow for expansion.
2. Bake in the preheated oven for 20–25 minutes , or until the puff pastry is puffed up and golden brown.

Step 7: Serve and Enjoy

1. Remove the pockets from the oven and let them cool slightly before serving.
2. Serve warm as-is or with a side of dipping sauce like ranch, marinara, or honey mustard.

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