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These buttery, flaky ham and cheese puff pastry pockets are perfect for brunch, lunchboxes, or a quick dinner. Customize with your favorite fillings and enjoy!

Ham & Cheese Puff Pastry Pockets

These buttery, flaky ham and cheese puff pastry pockets are perfect for brunch, lunchboxes, or a quick dinner. Customize with your favorite fillings and enjoy!
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Ingredients Equipment Method Notes

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

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Knife or pizza cutter
  • Fork
  • pastry brush

Method
 

  1. Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare Puff Pastry: Roll out the pastry and cut into rectangles or squares.
  3. 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.
  4. Egg Wash: Brush tops with beaten egg for a golden finish.
  5. Bake: Bake for 15–18 minutes until puffed and golden brown. Let cool for 5 minutes before serving.

Notes

Storage & Reheating:
Store in the fridge for up to 3 days.
Freeze unbaked for up to 1 month. Reheat in a 350°F (175°C) oven until warm and crisp.