Ham and Cheese Pockets

Growing up, these Ham and Cheese Pockets were a staple in my household. They’re like little bundles of joy wrapped in flaky puff pastry, oozing with cheesy goodness and savory ham. Plus, they’re incredibly easy to make, making them perfect for busy weeknights or lazy weekends when you crave something comforting and satisfying.

Why You’ll Love Ham and Cheese Pockets

  • Quick and Easy: With just a few simple ingredients and minimal prep time, you can whip up these pockets in no time.
  • Deliciously Versatile: These pockets are a crowd-pleaser, whether you serve them as a snack, appetizer, or even a light meal. They’re perfect for family gatherings, game nights, or picnics in the park.
  • Kid-Friendly: Kids love anything handheld, and these pockets are no exception. They’re the ultimate kid-approved snack that’s sure to disappear in no time.
  • Customizable: Feel free to get creative with the filling! Add your favorite ingredients like sautéed onions, bell peppers, or even different types of cheese to make these pockets your own.
  • Make Ahead: You can assemble these pockets ahead of time and bake them whenever hunger strikes. It’s a great make-ahead option for busy days or entertaining guests.

Ingredients Needed To Make Ham and Cheese Pockets

  • Puff pastry sheets (store-bought or homemade, see recipe below) 
  • Smoked ham slices
  • Shredded cheddar cheese
  • Kosher salt
  • Black pepper
  • Egg + water for egg wash

Rough Puff Pastry 

  • 1.1 GF Flour 
  • Kosher salt 
  • Sugar 
  • Cold butter 
  • Sparkling unflavored water  

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Ham and Cheese Pockets

  1. Preheat your oven and line a baking sheet with parchment paper.
  2. Lay out one sheet of puff pastry on the prepared baking sheet.
  1. Layer cheese and ham slices on the pastry, leaving a border around the edges.
  1. Top with another layer of cheese and cover with the second sheet of puff pastry.
  2. Crimp the edges with a fork to seal the pockets.
  1. Brush the pastry with egg wash and sprinkle with salt and pepper.
  2. Bake until golden brown and delicious.
  1. Let cool slightly before serving and enjoy!

Variations & Substitutions

  • Swap out the ham for cooked bacon or turkey slices for a different twist.
  • Add a dollop of mustard or sprinkle of herbs for extra flavor.
  • For a vegetarian option, omit the ham and add sautéed veggies to the cheese filling.

Ham and Cheese Pockets

These were a favorite growing up! So much fun creating these with my homemade rough puff pastry
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Course: Breakfast
Cuisine: American
Keyword: Ham and Cheese Pockets
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 1509kcal


  • Cookie Sheet
  • Parchment paper
  • Measuring cups/spoons


Ham and Cheese Pockets

  • 2 sheets puff pastry store-bought or homemade, see recipe below
  • 8 slices smoked ham
  • 2 cups shredded cheddar cheese or 8 cheese slices
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 egg + 1/4 cup water for egg wash

Rough Puff Pastry

  • 2 ¼ cups1.1 GF Flour
  • 1 tsp kosher salt
  • 2 tsp sugar
  • 22 tbsp cold butter
  • ½ cup sparkling unflavored water


Ham and Cheese Pockets

  • Preheat the oven to 425°F (220°C). Line a cookie sheet with parchment paper.
  • Lay out one sheet of puff pastry (approximately 8×12 inches) on the prepared baking sheet.
  • Place a layer of cheese on the puff pastry, leaving a 1-inch space around the edges for crimping.
  • Arrange the smoked ham slices on top of the cheese.
  • Add another layer of cheese on top of the ham.
  • Place the second sheet of puff pastry over the filling and crimp the edges with a fork to seal.
  • In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the pastry with the egg wash.
  • Sprinkle kosher salt and black pepper over the top of the pastry.
  • Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the pastry is cooked through.
  • Remove from the oven and let cool slightly before serving. Enjoy your delicious ham and cheese pockets!

Rough Puff Pastry

  • In a bowl, combine the 1.1 GF Flour, salt, and sugar, mixing well.
  • Cube the cold butter and add it to the flour mixture. Using your hands, gently incorporate the butter into the flour mixture, ensuring to keep the butter as cold as possible. Break up the butter into lima bean-sized pieces.
  • Pour in the sparkling unflavored water and mix with a wooden spoon until just combined. The dough should appear shaggy and rough with large pockets of butter.
  • Cover the dough with plastic wrap and refrigerate for a minimum of 4 hours.
  • After chilling, fold the dough about 4-6 times while it’s still in the bowl. Gently work the dough to bring it together without overworking it, ensuring it still contains pockets of butter.
  • Wrap the dough tightly and return it to the refrigerator for 1 hour.
  • Lightly flour a work surface, your hands, and a rolling pin. Roll out the dough to a thickness of 1/4 to 1/2 inch, keeping in mind that some parts may be slightly sticky due to the butter pockets. Use a bench scraper to help lift the dough as needed.
  • Cut the pastry using a sharp knife or cookie cutter to promote rising. Brush the top of the pastry with an egg wash and sprinkle with salt, pepper, or sugar depending on whether it will be used for a sweet or savory dish.


  • Replace the ham with cooked bacon or turkey slices for a different flavor.
  • Add a dollop of mustard or a sprinkle of herbs like thyme or rosemary to the filling for extra flavor.
  • For a vegetarian option, omit the ham and add sautéed vegetables like mushrooms, spinach, and bell peppers to the cheese filling.
Note: This rough puff pastry is not suitable for molding and shaping but works best when rolled out flat for various pastry applications.


Serving: 1g | Calories: 1509kcal | Carbohydrates: 59g | Protein: 30g | Fat: 130g | Saturated Fat: 63g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 48g | Trans Fat: 3g | Cholesterol: 242mg | Sodium: 2552mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2492IU | Calcium: 436mg | Iron: 4mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Commonly Asked Questions

Can I use store-bought puff pastry instead of making it from scratch? 

Absolutely! Store-bought puff pastry works just as well and saves you time in the kitchen.

Can I add other ingredients to the filling? 

Yes, feel free to get creative with the filling! Add veggies, herbs, or different types of cheese for extra flavor.

Can I prepare these pockets ahead of time and bake them later? 

Yes, assemble the pockets ahead of time and refrigerate until ready to bake. Just remember to brush them with egg wash before baking for that golden finish.

How do I store Ham and Cheese Pockets?

To keep ham and cheese pockets fresh, let them cool down first. Then, put them in a sealed bag or container and store them in the fridge for 3-4 days. If you want to keep them longer, wrap each pocket in plastic or foil, and store them in the freezer for up to 2-3 months. When you’re hungry, just warm them up in the microwave or oven before eating.

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