Ham and Cheese Puff Pastry Pockets

Flaky, golden puff pastry filled with savory ham, gooey melted cheese, and a creamy mustard spread. These easy pockets make a delicious breakfast, snack, lunch, or party appetizer.

Ingredients

For the Pockets:

• 1 sheet puff pastry, thawed
• 8 oz (225 g) sliced ham
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp cream cheese, softened
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley, optional

For the Egg Wash:

• 1 large egg
• 1 tbsp water

Optional Topping:

• 1 tbsp sesame seeds
• 1 tbsp grated Parmesan cheese
• 1/2 tsp dried Italian seasoning

Instructions

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the filling:
   In a small bowl, mix the softened cream cheese, Dijon mustard, garlic powder, and black pepper until smooth.
3. Prepare the pastry:
   Place the thawed puff pastry on a lightly floured surface. Gently roll it out to smooth the creases, then cut it into 6 equal rectangles.
4. Fill the pockets:
   Spread a small amount of the cream cheese mixture onto one side of each pastry rectangle, leaving a border around the edges. Add a portion of ham, cheddar, mozzarella, and parsley.
5. Fold:
   Fold the pastry over the filling to create a pocket. Press the edges firmly with your fingers, then crimp them with a fork to seal.
6. Vent the pastry:
   Use a sharp knife to make 1–2 small slits on top of each pocket. This allows steam to escape while baking.
7. Apply egg wash:
   Whisk the egg with 1 tablespoon water. Brush the tops of the pockets with the egg wash.
8. Add toppings:
   Sprinkle with sesame seeds, Parmesan, or Italian seasoning if desired.
9. Bake:
   Place the pockets on the prepared baking sheet and bake for 18–23 minutes, or until puffed and beautifully golden brown.
10. Cool and serve:
    Let them rest for 5 minutes before serving so the cheese can settle slightly.

Q/S (Quantity & Serving)

• Prep Time: 15 minutes
• Cook Time: 18–23 minutes
• Total Time: About 35–40 minutes
• Servings: 6 pockets
• Calories: approximately 390–430 per pocket
• Protein: approximately 16–20 g
• Carbohydrates: approximately 24–28 g
• Fat: approximately 25–29 g

Nut Information

• Contains no peanuts or tree nuts in the standard recipe.
• Check the puff pastry, ham, cream cheese, and cheese labels for possible nut cross-contact.
• Omit sesame seeds if preparing for someone with a sesame allergy.

Tips

• Do not overfill the pastry, or the pockets may burst while baking.
• Keep the puff pastry cold while assembling for the flakiest texture.
• For extra flavor, add sautéed onions or finely chopped bell peppers.
• Swap cheddar for Swiss, Gruyère, or provolone.
• Serve with honey mustard, ranch dressing, or marinara sauce for dipping.
• Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer for best texture.