Ham and Cheese Puff Pastry Pockets: A Savory, Flaky Delight! | August 19, 2025
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Ham and Cheese Puff Pastry Pockets: A Savory, Flaky Delight!

 

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Looking for a quick yet impressive appetizer or snack that’s sure to impress? These Ham and Cheese Puff Pastry Pockets are the perfect solution! With their buttery, flaky exterior and gooey, savory filling, these bite-sized wonders are ideal for parties, potlucks, or even a casual weeknight dinner. Best of all, they’re incredibly easy to make with just a few simple ingredients.

In this article, we’ll walk you through how to create these delightful pockets step-by-step, share tips for success, and provide ideas for customization. Let’s get started!

Why Ham and Cheese Puff Pastry Pockets Are So Popular

Before we dive into the recipe, here’s why these little gems deserve a spot in your kitchen:

  1. Convenient : Puff pastry is pre-made and widely available, making prep time minimal.
  2. Versatile : You can customize the fillings to suit your taste—add herbs, spices, or different types of cheese!
  3. Impressive : Despite their simplicity, these pockets look and taste like something from a fancy bakery.
  4. Perfect for Sharing : Whether it’s a holiday gathering, game day snack, or family dinner, everyone will love them.

Now let’s take a closer look at what goes into making these delicious treats.

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Ingredients You’ll Need

For the Filling:

  • 4 oz sliced deli ham , cut into small pieces
    (Choose your favorite type of ham—Black Forest, honey-glazed, or smoked work great!)
  • 8 oz shredded cheese (such as cheddar, Gruyère, or Swiss)
    (Shredded cheese melts beautifully and distributes evenly inside the pockets.)
  • 1 tablespoon Dijon mustard (optional, but adds a nice tang!)
  • Freshly ground black pepper , to taste

For the Puff Pastry:

  • 1 sheet frozen puff pastry , thawed according to package instructions
    (Puff pastry sheets are readily available in the freezer aisle of most grocery stores.)

For Egg Wash (Optional):

  • 1 large egg , beaten
    (Brushing the edges of the pastry with an egg wash helps seal the pockets tightly.)
  • 1 teaspoon water , mixed with the beaten egg

Step-by-Step Instructions

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Thanks for your SHARES!

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