Ingredients
2 sheets (1 package) puff pastry, thawed
6–8 slices deli ham, thinly sliced
1 cup shredded cheese (Cheddar, Monterey Jack, or Swiss)
1 tablespoon Dijon mustard
1 large egg
1 tablespoon water
Salt and black pepper to taste
Optional: poppy seeds or sesame seeds for sprinkling
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, unfold each puff pastry sheet and cut into 6 equal rectangles (12 total).
3. Spread a thin layer of Dijon mustard over half of each rectangle.
4. Layer ham and cheese on the mustard side; season with salt and pepper.
5. Fold the other half over the filling and press edges to seal. Crimp with a fork.
6. Whisk egg and water together to make an egg wash. Brush over tops of pockets. Sprinkle with seeds if desired.
7. Bake for 15-20 minutes until golden and puffed.
8. Cool for a few minutes before serving. Enjoy warm.
Notes
Keep pastry cold for flakiness. Do not overfill. Seal edges well to prevent leakage. Sauté wet fillings (e.g., mushrooms, spinach) before using. Store baked pockets in fridge up to 3 days; reheat in oven/air fryer for best texture. Unbaked pockets can be frozen for up to 2 months; bake from frozen adding 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg