Ham and Cheese Puff Pastry Pockets

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

Prepare the Puff Pastry:
Roll out the thawed puff pastry sheet on a lightly floured surface. If needed, roll it out slightly to make a rectangle or square shape. Cut the pastry into squares or rectangles, depending on your desired size.

Assemble the Pockets:
On each pastry square, spread a small amount of Dijon mustard or mayonnaise (if using). Then, place a generous portion of ham and grated cheese in the center. Season with black pepper to taste.

Seal the Pockets:
Fold the puff pastry over the filling to form a pocket or triangle. Press the edges firmly together to seal, using a fork to crimp the edges for a decorative finish.

Egg Wash:
Brush the top of each pocket with the beaten egg to give it a golden, glossy finish when baked.

Bake:
Place the filled and sealed pastry pockets onto the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.

Serve & Enjoy:
Allow the pockets to cool for a few minutes before serving. Enjoy them warm as a snack, appetizer, or even a quick meal!

Serving and Storage Tips: