Buttery, flaky Cheesy Ham and Cheese Puff Pastry Pockets filled with savory ham and melty cheese. Easy to make, perfect for everything from quick snacks to elegant appetizers.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup diced ham (or turkey/chicken)
- 1 cup shredded Swiss or cheddar cheese
- 1 tbsp Dijon mustard (optional)
- 1 egg + 1 tbsp water (for egg wash)
- 1 tbsp chopped fresh herbs (optional)
- ½ tsp garlic powder (optional)
Instructions
- Prepare the Pastry: Begin by thawing your puff pastry according to package directions. Gently unfold on a lightly floured surface, taking care not to create cracks. Roll slightly to smooth out fold lines until you have a roughly 12×12-inch square.
- Mix the Filling: In a medium bowl, combine the diced ham, shredded cheese, Dijon mustard (if using), and any optional herbs or garlic powder. The mixture should hold together slightly but still be loose enough to spoon easily.
- Cut and Fill: Using a sharp knife or pizza cutter, divide the pastry into equal squares (I usually aim for 9-16 depending on desired size). Place a heaping tablespoon of filling in the center of each square, being careful not to overfill.
- Form the Pockets: Brush the edges of each square with egg wash. Fold the pastry over to form triangles or rectangles, then press edges firmly with a fork to seal. Transfer to a parchment-lined baking sheet, leaving space between each pocket.
- Finish and Bake: Brush the tops with remaining egg wash for a golden finish. Cut a small vent in the top of each pocket. Bake in a preheated 400°F oven for 15-20 minutes until puffed and deeply golden. The pastry should feel light and crisp when tapped.
- Rest Briefly: Allow the pockets to cool for 5 minutes before serving. This brief rest allows the filling to set slightly while keeping the cheese wonderfully melty and prevents burnt mouths!
- Prep Time: 20 minutes
- Cook Time: 18 minutes