Ham & Cheese Puff Pastry Pockets
Ham, cheese, and puff pastry are made for each other! These easy pastry pockets come together in no time and are packed with flavor. Filled with ham, melty cheese, and a simple 3-ingredient honey mustard sauce, they’re perfect as an appetizer or quick snack.
Time
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
Servings
- 6 pastries
Calories
- ~418 kcal per pastry
Ingredients
Honey Mustard Sauce
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Pastries
- 1 sheet puff pastry (about 10 oz / 285 g), preferably all-butter
- 6 slices ham (your favorite kind)
- 1½ cups shredded Swiss cheese (150 g)
- Thyme leaves (optional)
- 1 egg + 2 teaspoons water (for egg wash)
- Milk or heavy cream may be used instead
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the sauce:
In a small bowl, whisk together Dijon mustard, honey, and lemon juice. Season with salt and pepper. - Prepare the pastry:
Roll out the puff pastry slightly into a rectangle and cut into 6 equal squares. Place them on the prepared baking sheet. - Fill:
Place one slice of ham on each square. Spread 3–4 teaspoons of honey mustard sauce over the ham. Top with shredded cheese and sprinkle with thyme (if using). - Seal:
Bring the four corners of each pastry square toward the center and pinch tightly to seal. - Egg wash:
Beat the egg with 2 teaspoons of water and brush over the pastries. - Bake:
- Bake at 425°F (220°C) for 15 minutes
- Reduce temperature to 320°F (160°C) and bake for another 10–15 minutes, until deeply golden
- Watch closely near the end to avoid over-browning
- Serve warm and enjoy!
Make-Ahead & Freezing Tips
- Make ahead: Best baked just before serving. Unbaked pastries can become soggy in the fridge.
- Freeze baked pastries:
Let cool completely, freeze on a tray until solid, then transfer to an airtight container or freezer bag.
Reheat straight from frozen at 400°F (200°C) until warmed through.
Puff Pastry Tips
- Keep puff pastry cold until ready to use.
- If it becomes sticky, chill for 5–10 minutes.
- Lightly flour the surface when rolling.
- Thaw frozen puff pastry overnight in the fridge for best results.
- All-butter puff pastry is stickier—but much more flavorful!