When I worked in a bakery, we made more than just the sweet stuff. We would make these easy Ham and Cheese Pockets (or Turkey and Swiss Pockets) for catered events and things. We actually used danish dough instead of puff pastry, but it’s easier to find the puff pastry in regular grocery stores and it’s so flakey good!
Basically all you need is frozen puff pastry sheets, cheddar cheese slices, and ham slices. The mustard is optional. This time we used dijon, but you can use yellow or honey mustard as well.
Start by cutting a pastry sheet into fourths and roll them out just a little bit so you have room for your meat and cheese.
Add your meat, cheese, and mustard, then brush a whisked egg on the edges of half the square so you can fold it over and seal the dough together.
Fold over the top half of dough and pinch the edges or use a fork to seal them together. Cut a few slits on top for ventilation and brush the tops with the whisked egg.
Bake at 400 degrees Fahrenheit for 15 to 25 minutes. It’s honestly going to depend on how juicy the ham is. If it leaks juices it will take longer to get the tops and bottoms brown. Make sure you peek underneath the pockets to check that the puff pastry is not doughy. The dough should rise and get flakey.
These ham and cheese pockets are one of my husband’s favorite things to eat! Have fun with them! They are like homemade hot pockets! The possibilities are endless!
Ham and Cheese Pockets
Ingredients
- 1 (17.3oz) box Pepperidge Farm Puff Pastry Sheets (2 pack)
- 1 (7oz) or larger pkg thinly sliced black forest ham
- 8 slices mild cheddar cheese
- Dijon/Yellow/Honey Mustard (about 1 tsp per pocket)
- 1 large egg, whisked
Instructions
- Cut each pastry sheet into fourths and roll each square slightly thinner so there is room for the meat and cheese.
- Add 3 slices of ham, 1 slice of cheese (folded in half), and a squirt of mustard (smeared) to half of each square. Then brush a whisked egg on the edges of the half of the square with meat and cheese, so you can fold over the top and seal the edges.
- Fold over the top half of the dough and pinch the edges or crimp them with a fork to seal the dough together. Place pockets on a parchment or silicone lined baking sheet. Cut a few slits on top of each pocket with a knife for ventilation, and then brush the tops with the whisked egg.
- Bake at 400 degrees Fahrenheit for 15 to 25 minutes. Make sure you peek underneath the pockets to check that the puff pastry is brown, and not doughy. The dough should rise and get flakey. The time will depend on how juicy the ham is and if it leaks out of the pocket while baking. Serve hot.
Recipe Notes
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comehomeforcomfort says
Yum! This looks like a great weeknight meal for my family!
Amber says
Definitely! The longest part is waiting for the puff pastry to come to room temperature to unfold and use.
Jen @ Baked by an Introvert says
YES! I need these in my life. They are way healthier than the store bought ones and I bet they taste even better!
Amber says
We ate these way too fast! I was hoping for leftovers for lunch the next day, haha! They are easy and versatile!
Ashley | The Recipe Rebel says
Bread, meat and cheese — all the essentials! Love these!
Amber says
Exactly! Thanks Ashley!
Kelly - Life Made Sweeter says
These are so adorable and fun! I love anything made with puff pastry, so light and flaky and it sounds perfect with the ham and cheese!
Amber says
Thanks Kelly! Flaky puff pastry is certainly addicting!
kristi says
can these be frozen for later?
Amber says
You know, I haven’t tried it. They taste best straight from the oven, but we reheat the leftovers in the microwave. They just aren’t crisp like fresh. It should work to freeze them and microwave them later, I don’t see why not.
[email protected] and Heavenly Oven says
I love how stinkin’ easy these pockets look! Perfect for an on-the-go lunch or dinner!
Amber says
Easy, and my husband doesn’t leave any leftovers,! He loves them so much! Haha. Maybe if I make them ahead of time and freeze them, he can’t eat them all!
toni says
Hi i dont eat ham is there anythin i could replace ham with that would go as well as this
Amber says
Hi Toni! For sure! Just switch out your favorite sandwich meats and cheese. It’s very versatile. We’ve done turkey and swiss as well. Enjoy!
Crystal Hendry says
Going to make these tonight for my young boys. I’m hoping they like them, I think they will.
Amber says
I hope it went well and that your boys enjoyed them!
Stephanie @ Stephanie's Az Kitchen says
Is it better to put the puff pastry in the fridge to defrost for later in the day or the day before? Or just put it on the counter and wait it out to defrost right before you are going to need it. I haven’t worked with it much.
Amber says
You can, just don’t let it start rising in the refrigerator, because it will be hard to unwrap and use. Maybe 2 to 3 hours under refrigeration is all that’s needed.
Rita says
Your recipies are awesome. I am over 55 years and have never seen such great recipies. I will try these hot pocets and I can’t wait to try your biscuit recipes too. Thank you.
Amber says
I’m glad to hear that you are enjoying my recipes Rita! Enjoy!
sally says
I’m a novice with puff pastry. How many sheets do you being with, before cutting the sheets into fourths?
Amber says
The box comes with two sheets. Cut each sheet into fourths, so you get 8 squares. Good luck!
Diane says
It’s not filo dough which is many thin sheets of paper-like dough. You are using puff pastry which is a flaky dough but the package comes with 2 pieces of dough. You unfold the dough & cut it into 4 pieces. The whole package will therefore make 8 squares/sandwiches.
Catholic Mommy Blogs says
I made this tonight from leftover Easter ham and my husband asked me to put it on our monthly menu. Thanks for this yummy, easy recipe!
Amber says
That’s awesome! So glad y’all liked them enough to put them on the menu! Thanks for your comment!
A mommie teacher says
I am going to try this with my middle school cooking class. We have been talking about making healthy choices and this sounds so much better than the frozen stuff they tend to like. Can’t wait for them to try it!
Amber says
I hope it goes well! Thanks for your comment!
Marsha Maxwell says
I made these for the family tonight and they were a big hit! I used Provolone cheese and no mustard just because of personal preference, but this is a great concept! My son LOVES anything ham and cheese.
Amber says
Love it! They are totally customize-able. Thanks for your comment Marsha! Enjoy!
Ashley says
Can you freeze them?
Amber says
Pre-baked, yes. You will have to thaw them for 20+ minutes or in the refrigerator overnight before baking them though.
Kaitlin says
I just made a huge batch to freeze for easy work lunches for my husband and I. I can’t wait to see how they do thawed and reheated, but they look great! I used up several leftover cheeses from the fridge, and sauteed a bunch of vegetables I had lying around for a vegetarian version. I also made some onion and cheese ones inspired by a delicious Argentinian empanadas place I love. Finally, I made pepperoni ones for my husband! I can’t wait to try them!
Amber says
Way to go Kaitlin! That’s a smart idea putting your leftovers to good use in these pockets! I hope you love them!
Sarah says
Kaitlin, how did they do frozen and thawed?
Emm says
I’m looking for something to bring to a potluck where there will be a lot of different dishes. I’ve never worked with pastry puffs before, so I don’t know how this will work, but what if I made them as above (8 pieces) and then cut each one in half and crimped the new edges? Would I need to change the baking time?
Amber | Dessert Now Dinner Later says
The bake time will probably still be about the same. The puff pastry needs to be crisp and brown, not wet looking at all, or the dough will be raw and you will lose those crispy layers.