A pastry pocket that never fails to please
Ham, mustard, and cheddar might sound simple, but wrapped up in puff pastry they become something far more tempting. These puff pastry pockets are buttery, crisp on the outside, gooey inside, and they remind me of the kind of food that keeps people hovering near the oven waiting for the tray to come out.
Why ham, mustard and cheddar work so well
Ham brings savoury depth, cheddar melts into creamy sharpness, and mustard cuts through with tangy heat. Put them together in flaky pastry and you’ve got a combination that’s every bit as comforting as my sausage, apple and thyme rolls or my chicken, leek and tarragon mini pies.
When I serve them
I often make these pockets for casual suppers, especially when I’ve got leftover ham. They’re also excellent for lunches, picnics, or party trays, much like my blue cheese, pear and honey pinwheels or smoked salmon cups. If you’d like more inspiration, explore 20 crispy puff pastry appetisers that are incredibly easy. My spiced lamb triangles are also worth a look if you’re after something meaty but with a bolder twist.
Ingredients (makes 12 pockets)
- 1 sheet ready-rolled puff pastry (320g)
- 150g cooked ham, diced or shredded
- 120g mature cheddar, grated
- 2 tsp Dijon mustard
- 1 egg, beaten (for glazing)
- Freshly ground black pepper
Ingredient notes
Use good-quality ham — leftover roasted or boiled ham works better than thin sandwich slices, which tend to dry out. Mature cheddar melts smoothly and provides strong flavour. If you prefer a milder filling, swap for Red Leicester or Emmental.
Equipment needed
A sharp knife or pastry wheel is essential for cutting even squares. Consistent size means the pockets bake evenly. A sturdy baking tray lined with parchment helps keep the bottoms crisp and prevents any cheese from sticking.
Instructions
Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
Unroll puff pastry and cut into 12 squares. Place ham and cheddar in the centre of each. Add a small dab of Dijon mustard.
Fold pastry over diagonally to form triangles, sealing edges with a fork. Brush with beaten egg and grind over a little black pepper.
Bake for 15–18 minutes until puffed and golden. Serve warm.
Cooking techniques explained
Sealing edges with a fork prevents the filling from leaking during baking. The egg wash not only adds colour but also reinforces the seal. Adding mustard sparingly keeps its tang balanced. Too much and it can overwhelm the cheese.
What to serve with ham and cheddar pastry pockets
They’re delicious with a green salad dressed in a sharp vinaigrette. The freshness balances the richness of pastry and cheese. They also work as a snack with pickles or chutney, offering a sweet-sour contrast to the salty ham.
Wine and beer pairings
A glass of Sauvignon Blanc cuts nicely through the richness, while Pinot Noir complements the smokiness of ham. For beer, try a crisp pilsner for refreshment or a malty amber ale to enhance the cheese.
Frequently asked questions
Can I make these in advance?
Yes, assemble and refrigerate unbaked for up to a day, then bake fresh.
Can I freeze them?
Yes, freeze before baking. Cook straight from frozen, adding a few minutes.
Why did my filling leak out?
The edges may not have been sealed firmly enough. Press with a fork all around.
Can I use English mustard instead of Dijon?
Yes, but use less — it’s much hotter and sharper.
Are these suitable for vegetarians?
No, but you can replace ham with sautéed mushrooms for a vegetarian version.
Tips for success with ham and cheddar pastry pockets
Cool ham before adding. Warm fillings soften pastry and make sealing tricky. Avoid overstuffing — too much cheese or ham leads to burst pockets. Add a spoonful of caramelised onion chutney with the filling for sweetness. Swap cheddar for blue cheese and ham for prosciutto if you’d like something stronger.
Storage and reheating for ham and cheddar puff pastry pockets
Store in the fridge in an airtight container for up to three days. Reheat in a hot oven for 6–7 minutes until crisp.
Puff Pastry Pockets with Ham, Mustard and Cheddar Cheese
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 150 g cooked ham diced or shredded
- 120 g Cheddar Cheese mature, grated
- 2 tsp Dijon mustard
- 1 egg beaten (for glazing)
- Black pepper Freshly ground
Instructions
- Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
- Unroll puff pastry and cut into 12 squares. Place ham and cheddar in the centre of each. Add a small dab of Dijon mustard.
- Fold pastry over diagonally to form triangles, sealing edges with a fork. Brush with beaten egg and grind over a little black pepper.
- Bake for 15–18 minutes until puffed and golden. Serve warm.