Ham and Cheese Puff Pastry Pockets

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out the puff pastry on a floured surface and cut it into 4 equal squares (or rectangles, depending on your preference for pocket size).

Assemble the Pockets:

Spread a thin layer of Dijon mustard or mayonnaise (if using) on each pastry square.

Evenly distribute the diced ham and grated cheese onto the center of each pastry square. Be careful not to overfill.

Season with black pepper to taste.

Seal the Pockets:

Fold each square of puff pastry into a triangle or rectangle, enclosing the filling. Press the edges firmly to seal the pockets. You can use a fork to crimp the edges for a decorative touch and better sealing.

Egg Wash:

Brush the top of each puff pastry pocket with the beaten egg for a golden, glossy finish.

Bake:

Place the pockets on the prepared baking sheet and bake for 15-20 minutes, or until the puff pastry is golden and crispy.

Serve:

Remove from the oven and let cool slightly before serving.

Serving and Storage Tips: