Cheesy Ham and Spinach Pastry Pockets
Cheesy Ham and Spinach Pastry Pockets
Ingredients
For the Pastry Pockets
- 1 puff pastry, sheet, thawed according to package directions
- 1/2 cup diced ham
- 1 cup fresh spinach, finely chopped
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded mozzarella cheese
- 2 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Egg Wash and Topping
- 1 egg
- 1 tablespoon water
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the diced ham, chopped spinach, shredded Gruyere cheese, shredded mozzarella cheese, softened cream cheese, garlic powder, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix until all ingredients are well combined.
⏱️ 5 min
- 3
Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into four equal squares (approximately 5x5 inches each).
⏱️ 3 min
- 4
Place about 1/4 cup of the ham and spinach filling onto one half of each pastry square, leaving a small border around the edges. Fold the other half of the pastry over the filling to create a pocket. Press the edges firmly together to seal.
⏱️ 5 min - 5
Using a fork, crimp the sealed edges of each pastry pocket to ensure a tight seal and create a decorative pattern. Carefully transfer the pockets to the prepared baking sheet.
⏱️ 4 min
- 6
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of each pastry pocket generously with the egg wash. Sprinkle with grated Parmesan cheese, chopped fresh parsley, and freshly ground black pepper.
⏱️ 3 min
- 7
Bake for 18 to 20 minutes, or until the pastry is puffed, golden brown, and the filling is hot and bubbly. If desired, rotate the baking sheet halfway through baking for even browning.
⏱️ 20 min•🌡️ 400
- 8
Remove from the oven and let the pastry pockets cool on the baking sheet for 5 minutes before serving. They are best served warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ham and Spinach Pastry Pockets
Ingredients
For the Pastry Pockets
- 1 puff pastry, sheet, thawed according to package directions
- 1/2 cup diced ham
- 1 cup fresh spinach, finely chopped
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded mozzarella cheese
- 2 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Egg Wash and Topping
- 1 egg
- 1 tablespoon water
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the diced ham, chopped spinach, shredded Gruyere cheese, shredded mozzarella cheese, softened cream cheese, garlic powder, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix until all ingredients are well combined.
⏱️ 5 min - 3
Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into four equal squares (approximately 5x5 inches each).
⏱️ 3 min - 4
Place about 1/4 cup of the ham and spinach filling onto one half of each pastry square, leaving a small border around the edges. Fold the other half of the pastry over the filling to create a pocket. Press the edges firmly together to seal.
⏱️ 5 min - 5
Using a fork, crimp the sealed edges of each pastry pocket to ensure a tight seal and create a decorative pattern. Carefully transfer the pockets to the prepared baking sheet.
⏱️ 4 min - 6
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of each pastry pocket generously with the egg wash. Sprinkle with grated Parmesan cheese, chopped fresh parsley, and freshly ground black pepper.
⏱️ 3 min - 7
Bake for 18 to 20 minutes, or until the pastry is puffed, golden brown, and the filling is hot and bubbly. If desired, rotate the baking sheet halfway through baking for even browning.
⏱️ 20 min•🌡️ 400 - 8
Remove from the oven and let the pastry pockets cool on the baking sheet for 5 minutes before serving. They are best served warm.
⏱️ 5 min