Ham & Cheese Puff Pastry Pockets
Buttery, flaky, and loaded with melty cheese and savory ham, these puff pastry pockets are the ultimate easy snack or lunchbox treat. Perfect for using up leftovers and ready in under 30 minutes!
Recipe Category: Snack, Lunch, Appetizer
Cuisine: American, European
Servings: 4–6 servings
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
Ingredients:
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1 sheet puff pastry (about 250g), thawed
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150g (5 oz) ham, thinly sliced or diced
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150g (5 oz) cheese (cheddar, mozzarella, or Gruyère), grated
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1 large egg, beaten (for egg wash)
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1 tbsp Dijon mustard or mayonnaise (optional, but recommended)
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Black pepper, to taste
Instructions:
Step 1: Preheat the Oven
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Preheat the oven to 400°F (200°C).
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Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Puff Pastry
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Unfold the thawed puff pastry sheet on a lightly floured surface.
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Roll out the pastry to a slightly larger rectangle, about 1/8-inch thick.
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Cut the pastry into even rectangles or squares using a knife or pizza cutter.
Step 3: Assemble the Pockets
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On one half of each rectangle, spread a thin layer of Dijon mustard or mayonnaise (optional but adds flavor).
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Layer ham and cheese over the mustard/mayo. Sprinkle with black pepper.
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Fold over the other half of the pastry to enclose the filling.
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Press the edges with a fork to seal.
Step 4: Egg Wash and Bake
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Brush the tops of each pastry pocket with the beaten egg to give them a golden, glossy finish.
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Arrange the pockets on the prepared baking sheet, leaving some space between each for even browning.
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Bake for 15–18 minutes, or until puffed and golden brown.
Step 5: Cool and Serve
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Remove the pockets from the oven and allow them to cool for 5 minutes before serving.
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Serve warm with a side of mustard, ketchup, or your favorite dipping sauce.
Pro Tips & Variations:
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Add a Twist: Try adding a slice of tomato or a spoonful of caramelized onions inside for extra flavor.
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Cheese Options: Swap cheddar for Swiss, provolone, or pepper jack for a spicier kick.
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Make Ahead: Prepare the pockets, freeze them unbaked, and bake directly from frozen, adding a couple of extra minutes to the baking time.
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Gluten-Free Option: Use gluten-free puff pastry for a GF version.
Serving Suggestions:
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Serve with a side of tomato soup for a classic combo.
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Pair with a fresh green salad for a complete lunch or dinner.
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Slice into smaller pieces for a quick party appetizer.
Storage & Reheating:
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Freeze unbaked pockets in a single layer, then transfer to a freezer bag for up to 1 month.
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Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or until warm and crispy.
Nutrition Information (per serving):
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Calories: ~350 kcal
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Protein: 12g
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Carbohydrates: 28g
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Fat: 21g
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Fiber: 2g
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Calcium: 20% DV
Why You’ll Love This Recipe:
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Quick and easy to prepare with minimal ingredients.
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Customizable with various fillings and cheeses.
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Perfect for meal prepping, freezing, and reheating.
Recipe Variations:
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Italian Style: Add pepperoni, marinara sauce, and mozzarella.
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Breakfast Pockets: Swap ham for cooked sausage or bacon and add scrambled eggs.
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Vegetarian: Omit the ham and add sautéed mushrooms, spinach, and feta.
Ham & Cheese Puff Pastry Pockets
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
- Knife or pizza cutter
- Fork
- pastry brush
Ingredients
- 1 sheet puff pastry 250g, 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 tbsp Dijon mustard or mayonnaise optional, for extra flavor
- Black pepper to taste
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Puff Pastry: Roll out the pastry and cut into rectangles or squares.
- Assemble Pockets: Spread mustard or mayo on one half of each pastry piece. Layer ham, cheese, and black pepper. Fold and seal with a fork.
- Egg Wash: Brush tops with beaten egg for a golden finish.
- Bake: Bake for 15–18 minutes until puffed and golden brown. Let cool for 5 minutes before serving.