Ham and Cheese Puff Pastry Pockets

Ingredients

For the Filling:
4 oz sliced deli ham , cut into small pieces
8 oz shredded cheese (such as cheddar, Gruyere, or Swiss)
1 tablespoon Dijon mustard (optional, but adds a nice tang!)
Freshly ground black pepper , to taste

For the Puff Pastry:
1 sheet frozen puff pastry , thawed according to package instructions

For Egg Wash (Optional):
1 large egg , beaten
1 teaspoon water , mixed with the beaten egg

Directions

Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper to prevent sticking.

In a mixing bowl, combine the diced ham, shredded cheese, Dijon mustard (if using), and a pinch of freshly ground black pepper. Mix well to ensure everything is evenly distributed.

On a lightly floured surface, gently roll out the thawed puff pastry sheet until it’s about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the sheet into squares (approximately 4×4 inches). This should yield around 6–8 squares, depending on the size.

Place one square of puff pastry on your work surface.

Spoon about 1–2 tablespoons of the ham and cheese mixture onto the center of the square.

Lightly brush the edges of the pastry with the beaten egg mixture (this acts as “glue” to seal the pocket).

Fold the square in half to form a triangle, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative finish.

Place the assembled pockets on the prepared baking sheet, leaving about 1 inch of space between each one to allow for expansion during baking.

If desired, lightly brush the tops of the pockets with the remaining egg wash. This gives them a beautiful golden sheen when baked.

Bake the pockets in the preheated oven for 18–22 minutes , or until they’re puffed up and golden brown. Remove from the oven and let them cool slightly before serving.