Ham Cheese Pockets
Delight your taste buds with these golden and flaky Ham Cheese Pockets, a quick and easy recipe perfect for busy weeknights, game-day snacks, or a savory breakfast treat! Featuring buttery puff pastry dough loaded with a rich, gooey filling of diced ham and melted cheddar cheese, these pockets are a crowd-pleaser that comes together in just 35 minutes. The crisp, golden crust is achieved with a simple egg wash, while small steam slits ensure perfectly puffed pastries every time. Whether you're serving them warm from the oven or at room temperature, these portable delights are ideal for sharing at parties or enjoying as a grab-and-go meal. Easy to make and irresistibly delicious, Ham Cheese Pockets are a must-try for pastry lovers! Keywords: ham cheese pockets recipe, easy puff pastry snacks, ham and cheddar pockets, savory pastry ideas.
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Recipe Information
Ingredients
- 2 sheets Puff pastry dough
- 200 grams Ham
- 1 cup Cheddar cheese
- 1 large Egg
- 1 tablespoon Milk
- 1 tablespoon Flour
- 1 teaspoon Butter
Instructions
Preheat your oven to 200°C (400°F).
Lightly dust your countertop and rolling pin with 1 tablespoon of flour to prevent sticking.
Roll out the puff pastry sheets slightly to even out the thickness.
Cut each puff pastry sheet into 4 equal rectangles, making a total of 8 pieces.
Dice the ham into small bite-sized pieces and shred the cheddar cheese if not already shredded.
In a mixing bowl, combine the diced ham and cheddar cheese to create the filling.
Spoon 2-3 tablespoons of the ham-cheese mixture onto one half of each pastry rectangle, leaving a 1 cm (0.5 inch) border around the edges.
In a small bowl, whisk together 1 egg and 1 tablespoon of milk to create an egg wash.
Brush the edges of the pastry rectangles with the egg wash to help seal the pockets.
Fold the empty half of the pastry over the filling to form a rectangle. Press the edges together using your fingers, then crimp them with the tines of a fork for a decorative seal.
Transfer the ham cheese pockets to a baking sheet lined with parchment paper.
Brush the tops of the pockets with the remaining egg wash for a golden finish.
Using a knife, cut 2 small slits on the top of each pocket to allow steam to escape while baking.
Bake in the preheated oven for 18-20 minutes, or until the pockets are puffed and golden brown.
Remove the pockets from the oven and let them cool for 5 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 566 mg | 44% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
