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Ham and Cheese Puff Pastry Pockets

Golden Ham and Cheese Puff Pastry Pockets on white plate with melted cheese
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Crispy, golden puff pastry pockets filled with savory ham and melted cheese. Perfect for breakfast, brunch, or snacks. Ready in 30 minutes with minimal effort.

Ingredients

Scale
  • 1 sheet puff pastry (about 250g), thawed if frozen
  • 6 slices thinly sliced cooked ham
  • 1 cup shredded cheese (mozzarella, cheddar, or Gruyere)
  • 1 tablespoon Dijon or grainy mustard (optional)
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • Black pepper, to taste
  • Pinch of dried oregano or thyme (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly flour your work surface and unfold the puff pastry sheet. Roll out gently to smooth creases and slightly enlarge it.
  3. Cut puff pastry into 6 equal rectangles.
  4. Place a slice of ham in the center of each rectangle.
  5. Spread a small amount of mustard on the ham if desired.
  6. Add a generous spoonful of shredded cheese on top of the ham.
  7. Sprinkle with black pepper and a pinch of herbs if using.
  8. Fold each rectangle over the filling to form a square or triangle. Press the edges firmly with a fork to seal, making sure filling stays enclosed.
  9. In a small bowl, whisk together egg and milk to make egg wash.
  10. Brush the tops of each pocket with egg wash for a shiny, golden finish.
  11. Arrange pockets on prepared baking sheet, leaving space between them for puffing.
  12. Bake for 18 to 20 minutes, or until golden brown and beautifully puffed.
  13. Let the pockets rest for a few minutes before serving as the cheese inside will be piping hot. Enjoy warm or at room temperature.

Notes

  • Always thaw puff pastry properly before rolling to prevent cracking. Use thinly sliced cooked ham for best results.
  • Make sure filling stays enclosed when sealing to prevent leakage. Press edges firmly with a fork.
  • Can be frozen unbaked on a tray until solid, then transferred to freezer bag for up to 3 months. Bake from frozen with 3 to 5 extra minutes added to cooking time.

Nutrition

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