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Preheat your oven to 200°C (400°F).
Roll out the puff pastry sheet on a lightly floured surface. Cut it into squares or rectangles, depending on your preference (about 4–6 pockets).
2️⃣ Assemble the Pockets:
In a small bowl, mix the diced ham and grated cheese. Add a dash of black pepper to taste.
If using Dijon mustard or mayonnaise, spread a thin layer of it in the center of each pastry square.
Spoon the ham and cheese mixture onto the center of each square. Be careful not to overfill.
3️⃣ Seal the Pockets:
Fold the pastry over the filling to form a pocket. Press the edges tightly to seal, using a fork to crimp the edges for a decorative touch.
4️⃣ Apply the Egg Wash:
Brush the tops of the pockets with the beaten egg to give them a golden, glossy finish.
5️⃣ Bake:
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