Sandwich and Wrap Recipes

Homestyle Ham and Cheese Pockets

Homestyle Ham and Cheese Pockets

Yield: 6 servings


  • 12 (12 x 12 inch) puff pastry squares
  • 1/2 pound thinly sliced ham*
  • 6 teaspoons Dijon mustard
  • 1/2 pound Wisconsin Swiss cheese
  • 1 tablespoon water, and additional water, as needed
  • 1 egg
  • Gherkins, for serving
  • Carrot sticks, for garnish


  1. Heat the oven to 400 degrees F.
  2. Lay the puff pastry squares out on a lightly floured surface.
  3. Place 2 ounces of ham on half of the squares, leaving a 1/4 inch border all the way around.
  4. Spread 1 teaspoon of Dijon mustard evenly over the ham, and top with 2 ounces of Swiss.
  5. Lightly brush the border of each square with water.
  6. Place the remaining square evenly on top of the cheese.
  7. With the prongs of a fork, seal the pastry all the way around.
  8. Combine the egg with the water, beat well.
  9. With a pastry brush, baste all of the squares with the egg wash, and prick the tops with a fork.
  10. Place the squares on a parchment-lined sheet pan (12 pockets per sheet pan) and bake for 10 to 12 minutes, or until golden brown and puffy.
  11. Serve the pockets immediately with gherkins; garnish with carrot sticks.


* Any type of meat can replace the ham.


Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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