Cheesy Ham Puff Pockets (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 sheets defrosted puff pastry (store-bought or scratch-made rough puff)
→ Filling
02 -
8-10 ounces thinly sliced Virginia ham, chopped small
03 -
8 ounces freshly grated aged cheddar (Dubliner works great)
04 -
1/4 cup Dijon mustard
→ Finishing Touches
05 -
1 large egg for brushing
06 -
Some fresh thyme sprigs
# Instructions:
01 -
Flatten your defrosted puff pastry until thin (roughly 1/8 inch thick) and cut each piece into 4 even squares.
02 -
Put 1 teaspoon Dijon on one side of each square, add 1 tablespoon cheese, stack some ham pieces, then another tablespoon cheese. Keep edges clear for closing.
03 -
Wet the edges, fold over to create triangles, and push down to stick together. Press edges with a fork to make sure they're totally sealed.
04 -
Set your triangles on baking sheets lined with parchment and stick them in the fridge for 15-30 minutes. Get your oven warming to 400°F.
05 -
Coat with beaten egg, make tiny slits so steam can get out, and scatter some thyme leaves on top.
06 -
Stick in the oven for 15-20 minutes until they turn a nice golden color. They're best eaten right away when super crispy!
# Notes:
01 -
These taste amazing dunked in spicy pepper jelly
02 -
You can make them ahead and freeze them for up to two months
03 -
They're tastiest when eaten straight from the oven