Description
These Ham and Cheese Puff Pastry Pockets are the kind of snack that transforms ordinary ingredients into something truly spectacular. I first discovered this recipe during a busy week when I needed something impressive for unexpected guests – these little parcels saved the day and became an instant family favorite. The beauty lies in their simplicity: store-bought puff pastry does most of the heavy lifting, while you focus on creating perfectly balanced flavor combinations that satisfy both kids and adults alike.
Ingredients
For the Pockets:
- 1 sheet frozen puff pastry, thawed (about 9×9 inches)
- 6 oz thinly sliced deli ham, chopped into small pieces
- 1 cup shredded Gruyere cheese (or sharp cheddar for a more budget-friendly option)
- 2 tablespoons Dijon mustard
- 1 large egg, beaten for egg wash
- 1 tablespoon fresh chives, finely chopped
- Freshly ground black pepper to taste
Optional Additions:
- 2 tablespoons cream cheese, softened (for extra creaminess)
- 1 teaspoon honey (to balance the saltiness)
- Everything bagel seasoning for sprinkling
Substitution Notes: For gluten-free options, try gluten-free puff pastry brands now available in many grocery stores. Vegetarians can swap ham for roasted mushrooms or caramelized onions, while those watching sodium can use low-sodium deli turkey instead.
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly flour your work surface – this prevents the pastry from sticking and makes rolling much easier.
Gently unfold your thawed puff pastry on the floured surface. Using a rolling pin, roll it slightly to smooth out any creases, creating roughly a 10×10 inch square. Cut the pastry into 9 equal squares (3 rows by 3 rows). Each square should be about 3×3 inches.
In a medium bowl, combine the chopped ham, shredded cheese, Dijon mustard, and chopped chives. Add a generous pinch of black pepper and mix gently. The mixture should hold together but not be overly wet.
Place about 1 tablespoon of filling in the center of each pastry square. Don’t overfill – this is the most common mistake that leads to bursting pockets. Brush the edges of each square with beaten egg, then fold diagonally to create triangular pockets. Press the edges firmly with a fork to seal completely.
Transfer the sealed pockets to your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining beaten egg for that gorgeous golden shine, then use a sharp knife to cut 2-3 small slits in the top of each pocket for steam vents.
Bake for 18-20 minutes until the pastry is puffed, golden brown, and sounds hollow when lightly tapped. Let them cool on the baking sheet for 2-3 minutes before serving – the filling will be molten hot initially.
Nutrition
- Calories: 185
- Sodium: 320mg
- Fat: 12g
- Carbohydrates: 12g
- Protein: 8g