Maryal is a Phoenix-based journalist, producer and co-writer behind the blog Love and Specs. Over the years, Maryal has produced and reported for many different print publications and broadcast outlets, some of which include Arizona High...
Dijon, yellow or honey mustard (about 1 teaspoon per pocket)
1 large egg, whisked
Cut each pastry sheet into fourths, and roll each square slightly thinner so there is room for the meat and cheese.
Add 3 slices of ham, 1 slice of cheese (folded in half) and a squirt of mustard (smeared) to 1/2 of each square. Then brush whisked egg on the edges of the half of the square with the meat and cheese so you can fold over the top and seal the edges.
Fold over the top half of the dough, and pinch the edges, or crimp them with a fork to seal the dough together.
Place the pockets on a parchment- or silicone-lined baking sheet. With a knife, cut a few slits on top of each pocket for ventilation, and then brush the tops with the whisked egg.
Bake at 400 degrees F for 15 – 25 minutes. Make sure you peek underneath the pockets to check that the puff pastry is brown and not doughy. The dough should rise and get flaky.