Ingredients

1 sheet puff pastry (about 250 g), thawed

150 g (5 oz) ham, thinly sliced or diced

150 g (5 oz) cheese (cheddar, mozzarella, or Gruyère), grated

1 tbsp Dijon mustard or mayonnaise (optional)

1 large egg, beaten (egg wash)

Black pepper, to taste

Instructions

1. Prep the pastry

Preheat your oven to 400°F (200°C).

Lightly flour your counter and unfold the puff pastry.

Roll it slightly to even it out, then cut into 4 equal rectangles (or 6 smaller ones if you prefer).

2. Fill them

Spread a thin layer of Dijon mustard or mayo on each rectangle (optional but adds flavor).

Add ham and sprinkle a generous amount of cheese in the center.

Season with a little black pepper.

3. Seal

Fold each rectangle over to create a pocket.

Press the edges with a fork to seal.

Transfer to a baking tray lined with parchment paper.

4. Add egg wash

Brush the tops with the beaten egg for a shiny, golden finish.

Use a knife to make 1–2 small slits on top so steam can escape.

5. Bake

Bake for 18–22 minutes, or until puffed, crispy, and deep golden brown.

6. Serve

Let them rest 3–5 minutes.

Serve warm for breakfast, lunch, or a quick snack.

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