Ham and Cheese Puff Pastry Pockets

These flaky, buttery puff pastry pockets are filled with savory ham and melted cheese. They’re perfect for breakfast, lunch, snacks, or a quick dinner.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 6 pockets

Ingredients

• 1 sheet (about 250–300 g / 9–10 oz) frozen puff pastry, thawed
• 200 g (7 oz) cooked ham, diced or thinly sliced
• 180 g (6 oz) cheddar, Swiss, mozzarella, or Gruyère cheese, shredded or sliced
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley or Italian seasoning
• ¼ teaspoon black pepper
• 1 egg
• 1 tablespoon water
• 1 tablespoon sesame seeds or poppy seeds (optional)

Equipment

• Baking tray
• Parchment paper
• Sharp knife or pizza cutter
• Pastry brush
• Fork

Instructions

1. Prepare the oven

• Preheat the oven to 200°C (400°F).
• Line a baking tray with parchment paper.

2. Prepare the pastry

• Lightly flour your work surface.
• Roll the puff pastry slightly to smooth any folds.
• Cut it into 6 equal rectangles or 4 large squares, depending on the size you prefer.

3. Make the filling

In a bowl, combine:

• Ham
• Cheese
• Garlic powder
• Black pepper
• Dried parsley

If using Dijon mustard, spread a thin layer directly onto the pastry instead of mixing it into the filling.

4. Fill the pastry

• Place the filling on one half of each pastry piece.
• Leave about a 1 cm (½ inch) border around the edges.
• Avoid overfilling to prevent leaks.

5. Seal the pockets

• Beat the egg with 1 tablespoon of water.
• Brush the pastry edges with the egg wash.
• Fold the pastry over the filling.
• Press the edges together with a fork to seal well.

6. Add finishing touches

• Transfer the pockets to the prepared baking tray.
• Brush the tops with more egg wash.
• Sprinkle with sesame or poppy seeds if desired.
• Cut 2–3 small slits on top of each pocket to allow steam to escape.

7. Bake

Bake for 20–25 minutes, or until:

• Deep golden brown
• Crisp and flaky
• Cheese is bubbling

If browning too quickly, loosely cover with foil during the last few minutes.

8. Cool

Let the pockets cool for 5 minutes before serving, as the filling will be very hot.

Optional Add-Ins

Try mixing in one or two of these:

• Sautéed onions
• Spinach
• Mushrooms
• Jalapeños
• Roasted red peppers
• Chopped chives
• Crumbled bacon

Serving Suggestions

Serve with:

• Tomato soup
• Green salad
• Potato wedges
• Pickles
• Honey mustard or ranch dipping sauce

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze baked or unbaked pockets for up to 2 months.

Reheating

• Oven: 180°C (350°F) for 10–12 minutes.
• Air fryer: 180°C (350°F) for 5–7 minutes.
• Microwave: 1–2 minutes (the pastry will be softer rather than crispy).

Tips for Success

• Keep the puff pastry cold until you’re ready to use it.
• Don’t overfill the pockets.
• Seal the edges firmly with a fork.
• Vent the tops to prevent bursting.
• Use good-quality cheese for the best flavor and melt.

These ham and cheese puff pastry pockets are best served warm, when the pastry is crisp and the cheese is perfectly melted.