Ingredients 1 sheet puff pastry (about 250 g), thawed 150 g (5 oz) ham, thinly sliced or diced 150 g (5 oz) cheese (cheddar, mozzarella, or Gruyère), grated 1 large egg, beaten (for egg wash) 1 tbsp Dijon mustard or mayonnaise (optional) Black pepper, to taste
Directions: Prepare the Puff Pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface and cut it into 6 equal rectangles. Assemble the Pockets:
Spread a thin layer of Dijon mustard or mayonnaise on one half of each rectangle (optional). Add a layer of ham and sprinkle grated cheese on top. Season with black pepper if desired. Fold the other half of the puff pastry rectangle over the filling to create a pocket. Seal the edges by pressing with a fork, ensuring the filling stays inside. Bake:
Transfer the pockets to the prepared baking sheet. Brush the tops with beaten egg for a golden finish. Bake in the preheated oven for 18-20 minutes, or until the puff pastry is golden and crispy. Let cool slightly before serving. Serving Suggestions
Serve with a side salad for a complete meal. Pair with ketchup, honey mustard, or a creamy garlic dip for extra flavor. Cooking Tips
Add herbs like parsley or chives for an extra burst of flavor. For a spicier kick, add a pinch of chili flakes or a slice of jalapeño. Ensure the edges are well-sealed to prevent the cheese from leaking during baking.
