Cheesy Ham Puff Pockets (Printable Format)
Crispy pastry pockets stuffed with premium ham, sharp cheddar, and tangy dijon. Great for gatherings or simple dinners.
# Needed Ingredients:
→ Pastry Bottom
01 -
2 sheets puff pastry, defrosted (or handmade rough puff dough)
→ Stuffing
02 -
8-10 ounces Virginia ham, paper-thin sliced or chipped
03 -
8 ounces mature cheddar cheese (such as Dubliner), freshly grated
04 -
1/4 cup Dijon mustard
→ Final Touches
05 -
1 large egg (for brushing)
06 -
Fresh thyme sprigs
# Preparation Steps:
01 -
Flatten your defrosted puff pastry until very thin (roughly 1/8 inch), then divide each sheet into 4 matching squares.
02 -
Put 1 teaspoon Dijon on half of each square, add 1 tablespoon cheese, some ham slices, then another tablespoon of cheese. Keep edges clear for closing.
03 -
Wet the edges, fold dough over to create triangles, and push down to stick. Use a fork to press edges firmly together.
04 -
Arrange your pockets on parchment-covered baking trays and stick them in the fridge for 15-30 minutes. At the same time, warm your oven to 400°F.
05 -
Coat with beaten egg, make small cuts for steam, and scatter fresh thyme on top.
06 -
Pop in oven for 15-20 minutes until golden and puffy. Eat them right away while they're warm and crunchy!
# Supplementary Details:
01 -
These taste amazing dunked in hot pepper jelly for extra kick
02 -
You can make them early and freeze up to two months
03 -
They're most delicious straight from the oven while still hot