Ham and Cheese Pockets are quick to make using flaky puff pastry, sliced ham, cheddar, and a touch of mustard for extra flavor. Swap the meats or cheese to create your own savory pocket.
At the bakery where I once worked, we made more than pastries. These simple Ham and Cheese Pockets (or Turkey and Swiss Pockets) were a reliable savory option for catered trays. We often used Danish dough there, but store-bought puff pastry is easier to find and gives a wonderfully flaky result.
Ingredients You’ll Need
Simple pantry staples are all you need:
- Frozen puff pastry sheets
- Cheddar cheese slices
- Ham slices
- Mustard (optional)
Use Dijon, yellow, or honey mustard depending on your preference. The mustard adds a bright note but can be omitted.
How to Make Ham and Cheese Hot Pockets
Begin by thawing the puff pastry according to package directions. Cut each sheet into fourths and gently roll each square just a little thinner so there is room for the filling.
Place your ham, folded cheese, and a smear of mustard on one half of each square. Brush a bit of whisked egg around the edges of that half to help seal the pastry when folded.
Fold the top half of dough over the filling and press the edges together, pinching by hand or crimping with a fork. Transfer the pockets to a parchment- or silicone-lined baking sheet. Cut two or three small slits on top for steam to escape and brush the tops with the remaining whisked egg.
Bake at 400°F (204°C) for 15–25 minutes until the pastry is golden and flaky. Baking time will vary depending on how much moisture the ham releases; if juices leak into the pastry it can take a bit longer. Check the bottom of a pocket to ensure it’s baked through and not doughy.
These pockets are a favorite at home and make a satisfying lunch or quick dinner. Think of them as homemade hot pockets — the filling possibilities are endless, from different sliced meats and cheeses to spinach, mushrooms, or a little caramelized onion for more depth.
Storing, Freezing, and Reheating
- Store cooled pockets in the refrigerator for up to 3 days, or freeze them for up to 1 month.
- For best texture, reheat in an air fryer at 350°F (175°C). Place one pocket in the basket and reheat 4–6 minutes from refrigerated, or 13–15 minutes from frozen, until heated through and crisp.
Ham and Cheese Pockets
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Ingredients
- 17.3 oz box Pepperidge Farm Puff Pastry Sheets, (2 pack)
- 7 oz thinly sliced Black Forest ham (or larger package)
- 8 slices mild cheddar cheese
- Dijon, yellow, or honey mustard, (about 1 tsp per pocket, optional)
- 1 large egg, whisked, for egg wash
Instructions
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Cut each thawed pastry sheet into fourths and roll each square slightly thinner so there’s room for the filling.
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On half of each square, add 3 slices of ham, a folded slice of cheese, and about 1 teaspoon of mustard. Brush whisked egg around the edges of the filled half to help seal.
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Fold the dough over to enclose the filling. Pinch or crimp the edges with a fork, place on a lined baking sheet, cut a few slits on top for ventilation, and brush the tops with egg wash.
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Bake at 400°F for 15–25 minutes until the pastry is golden and flaky. Check the bottoms to ensure they are cooked through. Serve hot.
Notes
- You can store these ham and cheese pockets in the refrigerator for up to 3 days, or freeze for up to 1 month.
- Reheat in an air fryer at 350°F for best crispness. Reheat 4–6 minutes from refrigerated or 13–15 minutes from frozen.
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