Here’s a simple, delicious way to make ham and cheese puff pastry pockets—crispy, golden, and perfect for breakfast, lunch, or a snack:
Ingredients (makes 6–8 pockets)
- 1 sheet puff pastry (thawed if frozen)
- 6–8 slices deli ham
- 6–8 slices cheese (cheddar, Swiss, or your favorite)
- 1 egg (for egg wash)
- Optional: Dijon mustard, honey mustard, or a sprinkle of herbs
Instructions
1. Preheat and prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2. Roll and cut pastry
- Roll out the puff pastry on a lightly floured surface.
- Cut into 6–8 squares (depending on size you want).
3. Assemble pockets
- Place a slice of ham and cheese on one half of each square.
- Optional: spread a thin layer of mustard under the ham for extra flavor.
- Fold the pastry over to form a triangle or rectangle.
- Press edges with a fork to seal.
4. Egg wash
- Beat the egg and brush over the tops of the pockets for a golden finish.
- Optional: sprinkle with poppy seeds or sesame seeds.
5. Bake
- Bake 15–20 minutes until puffed and golden brown.
- Serve warm.
Tips:
- Don’t overfill—the pastry rises best when sealed properly.
- You can add extras inside: caramelized onions, spinach, or cooked mushrooms.
- These can be made ahead and frozen; just bake from frozen, adding a few extra minutes.
If you want, I can give a shortcut version using crescent roll dough that’s even faster and just as tasty—great for quick snacks or kids’ lunches. Do you want me to share that?
