Here’s a simple, reliable way to make Ham and Cheese Puff Pastry Pockets—crispy outside, melty inside.
Ingredients
- 1 sheet of Puff Pastry (thawed)
- 4–6 slices Cooked Ham
- 4–6 slices Cheddar Cheese (or mozzarella if you prefer extra melt)
- 1 egg (for egg wash)
- 1 tbsp milk or water (for egg wash)
- Optional: mustard, black pepper, dried oregano
Instructions
1. Prep the pastry
Roll out the thawed puff pastry slightly on a floured surface and cut it into 4 equal squares or rectangles.
2. Fill the pockets
On one half of each piece, layer:
- 1 slice ham
- 1 slice cheese
- Optional: a thin spread of mustard or a pinch of pepper
Leave a small border around the edges so you can seal them properly.
3. Seal
Fold the pastry over to form a pocket or triangle. Press edges firmly with a fork to seal.
4. Egg wash
Beat the egg with milk/water and brush it over the tops for a golden finish.
5. Bake
Place on a baking tray lined with parchment paper and bake at 200°C (390°F) for 15–20 minutes, or until puffed and golden brown.
6. Cool & serve
Let them rest for 5 minutes before serving—the cheese inside will be very hot.
Tips
- Don’t overfill or they may leak while baking.
- For extra crispiness, chill the assembled pockets for 10 minutes before baking.
- You can add spinach, jalapeños, or caramelized onions for variation.
If you want, I can also give you an air fryer version or a spicy Pakistani-style twist.
