Ham and Cheese Puff Pastry Pockets

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lightly flour your work surface and unfold the thawed puff pastry.

Gently roll it out just enough to smooth any creases. Cut the pastry into 6–8 equal rectangles, depending on the size you prefer.

Place a portion of ham in the center of each pastry rectangle.

Top with a generous amount of grated cheese. If desired, spread a small amount of Dijon mustard or mayonnaise underneath the ham for extra flavor.

Season lightly with black pepper.

Don’t overfill, as the cheese can escape while baking.

Fold each pastry rectangle over the filling to create a pocket.

Press the edges firmly with your fingers, then seal them with the tines of a fork.

Transfer the pockets to the prepared baking sheet, leaving a little space between each one.

Cut 1–2 small slits in the top of each pocket to allow steam to escape.

Brush the tops generously with beaten egg.

For extra flavor and a beautiful finish, sprinkle with sesame seeds, dried herbs, or a little black pepper.

Place in the preheated oven and bake for approximately 18–25 minutes, or until the pastry is puffed and deeply golden brown.

The exact baking time will depend on the size of your pockets.

Remove from the oven and allow the pockets to cool for 5 minutes before serving. The filling will be extremely hot straight from the oven.

Serve warm with ketchup, marinara sauce, mustard, or your favorite dipping sauce. 🍅🧀

⭐ Tips for Perfect Puff Pastry Pockets

Keep the puff pastry cold while working with it.
Don’t overfill the pockets.
Seal the edges well to prevent the cheese from leaking.
For extra flaky pastry, chill the assembled pockets for 10–15 minutes before baking.
Bake until genuinely golden brown—the deeper color means a crispier, more flavorful pastry.

Flaky outside, gooey cheese, savory ham inside—these are seriously irresistible! 🥐🧀

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