Ingredients
• 1 (14 oz) pkg refrigerated puff pastry (2 sheets), thawed
• 6 oz thinly sliced Black Forest ham, chopped or shredded
• 1 cup shredded Swiss or Gruyère cheese
• 2 tbsp cream cheese, softened (helps bind & adds richness)
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley or chives
• 1 egg, beaten (for egg wash)
• Optional: pinch of nutmeg or black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- On a floured surface, roll each puff pastry sheet to 10×12″. Cut each into 4 rectangles (8 total).
- In a bowl, mix ham, cheese, cream cheese, Dijon, parsley, and optional seasonings.
- Spoon ~3 tbsp filling onto center of 4 pastry rectangles. Lightly brush edges with water. Top with remaining 4 rectangles; press edges firmly with a fork to seal.
- Cut 2 small slits on top of each pocket (vents steam). Brush with egg wash for golden shine.
- Bake 20–22 mins—until puffed and deep golden brown.
- Cool 5 mins (filling is molten-hot!). Serve warm or at room temperature.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 22 mins, Total Time: 37 mins, Servings: 8
Calories: 220, Net Carbs: 14g, Fats: 14g, Protein: 10g
✅ Keto option: Use low-carb pastry (fathead dough) or wrap in large collard leaves + bake 15 mins — net carbs drop to ~3g each.