🥐 Ham and Cheese Puff Pastry Pockets

Ingredients

• 1 sheet puff pastry (about 250 g), thawed if frozen
• 6 slices cooked ham (or more as needed)
• 1 cup shredded cheese (mozzarella, cheddar, Gruyère, or a mix)
• 1 egg (for egg wash)
• 1 tbsp water
• Optional add-ins:
  • 1 tsp Dijon mustard or honey mustard
  • A pinch of black pepper or dried herbs (like thyme or oregano)

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Instructions

1. Preheat the Oven
   • Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Puff Pastry
   • On a lightly floured surface, unfold the thawed puff pastry sheet.
   • Roll it out slightly to smooth creases.
   • Cut into 6 equal rectangles (or 4 if you prefer larger pockets).
3. Assemble the Pockets
   • Place a slice of ham on one half of each rectangle.
   • Top with a spoonful of shredded cheese.
   • (Optional: spread a thin layer of mustard on the pastry before adding ham for extra flavor.)
   • Fold the pastry over to form a pocket and press edges with a fork to seal.
4. Egg Wash
   • Whisk the egg with 1 tbsp water.
   • Brush over the tops of the pastry pockets for a golden, glossy finish.
5. Bake
   • Place pockets on the prepared baking sheet.
   • Bake for 15–20 minutes, or until puffed and golden brown.
6. Cool & Serve
   • Let them cool slightly before serving — the cheese inside will be hot!
   • Serve warm as a snack, breakfast, or alongside soup or salad.

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🧊 Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or air fryer until crisp again — avoid microwaving if possible (it softens the pastry).