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Ham and Cheese Puff Pastry Pockets

  • Author: Amanda

Ingredients

Scale
  • 1 (14-17 ounce) package Frozen Puff Pastry, thawed: Look for an all-butter puff pastry for the best flavor and flakiness. Ensure it’s properly thawed in the refrigerator overnight or according to package directions for easy handling.
  • 4 ounces Deli Ham, thinly sliced and chopped: Use your favorite kind – smoked, honey-baked, or classic Virginia ham works well. Chopping it ensures even distribution within the pockets.
  • 4 ounces Cheese, shredded or thinly sliced: Sharp cheddar is classic, but Gruyère, Swiss, Provolone, or even Monterey Jack are delicious alternatives. A good melting cheese is key.
  • 1 Large Egg, beaten: This creates the egg wash, which gives the pockets their beautiful golden-brown color and helps seal the edges.
  • 1 tablespoon Water or Milk: Mixed with the egg for the wash, helping it spread more easily.
  • Optional: 1 tablespoon Dijon Mustard or Mayonnaise: Adds an extra layer of flavor inside the pocket, complementing the ham and cheese.
  • Optional: Freshly ground Black Pepper: A pinch enhances the savory flavors.
  • Optional: Dried Herbs (like thyme or parsley): A sprinkle inside or on top adds visual appeal and a hint of freshness.

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
  2. Thaw Puff Pastry: Ensure your puff pastry is properly thawed according to package instructions (usually overnight in the refrigerator is best). Working with pastry that is too cold can cause it to crack, while pastry that is too warm will be sticky and difficult to handle.
  3. Prepare the Work Surface: Lightly flour your clean work surface. Gently unfold the puff pastry sheets. If the sheets are very thick, you can lightly roll them out a bit thinner (to about 1/8-inch thickness), but don’t overwork the dough.
  4. Cut the Pastry: Using a sharp knife or a pizza cutter, cut each puff pastry sheet into equal-sized squares or rectangles. A standard sheet often yields 6-9 squares, depending on the size you want. Aim for roughly 3×3 inch or 4×4 inch squares for appetizer size, or larger rectangles for a lunch portion.
  5. Prepare the Egg Wash: In a small bowl, whisk together the large egg and the tablespoon of water or milk until well combined.
  6. Assemble the Pockets:
    • If using, spread a very thin layer of Dijon mustard or mayonnaise onto one half of each pastry square, leaving a small border (about 1/2 inch) around the edges.
    • Place a small amount of the chopped ham onto the same half of each pastry square. Don’t overfill, or the pockets may burst open during baking.
    • Top the ham with a portion of the shredded or sliced cheese. Again, avoid overfilling.
    • If desired, add a pinch of black pepper or a sprinkle of dried herbs over the cheese.
  7. Seal the Pockets: Brush the edges of the pastry squares lightly with the prepared egg wash. This acts as a glue. Fold the empty half of the pastry over the filling to create a rectangle or triangle. Gently press the edges together with your fingers to seal.
  8. Crimp the Edges: For a more secure seal and a decorative finish, use the tines of a fork to crimp the edges firmly. This helps prevent the filling from leaking out during baking.
  9. Place on Baking Sheet: Carefully transfer the assembled pockets to the prepared baking sheet, leaving some space between them for air circulation and puffing.
  10. Chill (Optional but Recommended): For extra puffiness, you can chill the assembled pockets in the refrigerator for 15-20 minutes before baking. This helps the butter layers solidify, creating more distinct flaky layers when baked.
  11. Egg Wash and Vent: Brush the tops of the pockets generously with the remaining egg wash. This gives them a beautiful golden sheen. Using a sharp knife, cut one or two small slits in the top of each pocket. This allows steam to escape during baking, preventing them from becoming soggy or exploding.
  12. Bake: Place the baking sheet in the preheated oven. Bake for 15-25 minutes, or until the pockets are puffed up, golden brown, and flaky. Baking time may vary depending on your oven and the size of the pockets.
  13. Cool: Once baked, remove the baking sheet from the oven. Let the  Ham and  Cheese Puff Pastry Pockets cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. The filling will be extremely hot, so allow them to cool for at least 5-10 minutes before serving.

Nutrition

  • Serving Size: one normal portion
  • Calories: 250

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Find it online: https://ourkitchenrecipe.com/ham-and-cheese-puff-pastry-pockets/