Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out thawed puff pastry on a floured surface into a 10×12-inch rectangle.
Cut into 8 equal squares (or 4 large rectangles).
2. Add Fillings
Spread a thin layer of Dijon mustard (if using) on each square.
Top with ham and cheese, leaving a small border.
Optional: Sprinkle with herbs or garlic powder.
3. Fold & Seal
Fold each square into a triangle (or rectangle) and crimp edges with a fork.
Place on baking sheet.
4. Egg Wash & Bake
Whisk egg + water, then brush over pastry.
Bake 15-18 minutes until puffed and golden.
5. Serve Warm!
Let cool slightly—cheese will be molten hot!
Serving Ideas
Brunch star – Pair with fruit salad and mimosas.
Party appetizer – Serve with honey mustard or ranch dip.
Lunchbox treat – Pack with veggies and dip.
Pro Tips
Thaw pastry properly – Leave in fridge overnight or at room temp for 40 mins.
Prevent sogginess – Pat ham dry if using juicy leftovers.
Extra flakiness – Chill filled pockets 10 mins before baking.
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