Ham and Cheese Puff Pastry Pockets

With their melt-in-your-mouth flaky crust, it is difficult to resist these pastry pockets. We recommend slicing them into bite-sized pieces for easy snacking.

Yield: Makes 8.

Ham and Cheese Puff Pastry Pockets


  • 1 pkg (397 g) frozen puff pastry, thawed and halved
  • 1 large egg
  • 1 tsp water
  • 2 tbsp Dijon mustard
  • 8 slices deli black forest ham, halved
  • 1/3 cup shredded aged white cheddar cheese
  • 1/4 cup thinly sliced red onion
  • 1/2 Granny Smith apple, cored and thinly sliced


  1. Preheat oven to 400°F.
  2. On a lightly floured surface, roll out each pastry half into a 10x10 inch square. Cut each pastry half into 4 equal squares.
  3. Whisk egg and water together in small bowl. Set aside.
  4. Brush half of the pastry squares with Dijon mustard, leaving a 1/2 inch border along the edges. Top with ham, cheese and onion, dividing equally. Brush border with egg mixture. Top each with a remaining pastry square. Pinch edges together to seal and crimp edges with a fork. Brush tops with egg mixture. Layer 4 – 5 apple slices on each pastry. Brush apple slices with egg mixture.
  5. Transfer pastries to a parchment paper-lined baking sheet. Bake until golden brown, about 18 – 20 minutes. Let cool 5 minutes. Cut pockets in half.
Nutritional analysis per ½ pocket:


332 calories, 21.8 g fat, 9.1 g protein, 25 g carbohydrate, 1.2 g fibre, 502 mg sodium