Ham and Cheese Puff Pastry Pockets

INGREDIENTS:

Makes 8 pockets

1 sheet frozen puff pastry, thawed

1 cup diced ham (or turkey/chicken)

1 cup shredded Swiss or cheddar cheese

1 tbsp Dijon mustard (optional, for tang)

1 egg + 1 tbsp water (for egg wash)

Optional add-ins:

1 tbsp chopped fresh herbs (parsley, chives)

½ tsp garlic powder

DIRECTIONS:

1. Prep the Pastry

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

Roll out thawed puff pastry on a floured surface into a 10×12-inch rectangle.

Cut into 8 equal squares (or 4 large rectangles).

2. Add Fillings

Spread a thin layer of Dijon mustard (if using) on each square.

Top with ham and cheese, leaving a small border.

Optional: Sprinkle with herbs or garlic powder.

3. Fold & Seal

Fold each square into a triangle (or rectangle) and crimp edges with a fork.

Place on baking sheet.

4. Egg Wash & Bake

Whisk egg + water, then brush over pastry.

Bake 15-18 minutes until puffed and golden.

5. Serve Warm!

Let cool slightly—cheese will be molten hot!