Ham And Cheese Pockets. Are you looking for the perfect food for your next brunch, breakfast, or other meal? These ham and cheese pockets are something almost everyone will love! Ham and cheese are a classic, but how we put it inside some lovely pie dough to make pockets? I promise, they are so good! Featured on South Your Mouth Weekend Potluck.
How To Make The Ham And Cheese Pockets
They are so simple to make! Roll your pie dough out and cut it into squares. Squirt on a little mustard, layer in your ham and cheese, then fold to close. Bake and serve warm, cooled, or even chilled. They are good any time and anywhere!!
- Pie dough– I like to make my own and have included the recipe. It isn’t hard to make, but if you want to save time, buy the pie dough!! If you are interested in learning how to make awesome pie dough, I wrote up a blog post all about it. In the post, I share all the tips and tricks for getting perfectly flaky pie dough. We are pretty obsessed with it in our house!
- Ham– I used a ham steak and shaved it. I kind of like that texture. You can also just buy ham deli meat. Either way, you can’t lose!
- Cheese– I used sharp cheddar. If that isn’t your thing, let me give you a few other options. How about a medium cheddar or white cheddar. Pepper jack is also really good. If you want something a little different, go for gruyere, or even gorgonzola if you are into a bleu cheese!
- Condiments– I use yellow mustard. There are plenty of others I love, but this classic is still my favorite! You can also use a stoneground or any other aioli you prefer as well.
Let’s Make The Ham And Cheese Pockets
Start by rolling your pie dough into a rectangle. I rolled mine to about 1/8 inch or even thinner. You want these to be fairly thin. If you have bought premade pie dough, you can skip this part.
Cut into squares. I used my bench knife for this, it is such an essential tool to me in the kitchen. I made smaller pockets, so my squares were about 4×4 inches.
You can layer your ingredients however you choose. I started with my ham.
Next is the cheese and mustard. You want to put on a decent amount, but just be mindful you will need to fold it over and close these, so don’t overstuff.
Brush the edges with an egg wash. This will help the pockets to stay closed. The egg wash works like glue when it bakes! Don’t skip this step.
Now, carefully fold the pocket in half, forming a rectangle. Gently press the pocket closed. The forming of these ham and cheese pockets is a little time-consuming, but worth it! Then crimp your edges with a fork. This will also help the edges to stay together. Brush with the eggs wash. This isn’t essential, but give the pockets such a pretty color when it is baked.
Bake at 400 degrees until the layers are puffed and the pockets are a golden brown.
Finished Ham And Cheese Pockets
Here are the finished pockets. They are golden brown, flaky, and totally delicious! I love them served fresh from the oven, but they are also really delicious cooled or even chilled. They are good any way you decide to eat them!
If you are making these for meal prep, you can always double or even triple the recipe. They are good in the fridge for up to 5 days. Just make sure they are stored in ziplock bags or in an airtight container. When you are ready, eat them how you like. As I said above, they are delicious hot but are also great chilled as well.
Here’s a little glimpse of the inside. These amazing Ham and Cheese Pockets are so good! Look at that flaky crust. Y’all, I am drooling just thinking about these again!
If you are looking for other awesome breakfast ideas, I have a few I would love to share!
- Have you tried Stuffed French Toast Yet? If not, add it to your list- soon!
- If you are looking for a healthier option, this Strawberries and Cream Einkorn Porridge is really good and so healthy!
- Another fun recipe is these potato nests. They are easy to customize and perfect for a crowd!
- How about some Whole Wheat Waffles? They are always a hit in our house.
The Best Partial Wheat Pie Dough
- 1 1/2 cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
- 1/2 teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- 1/2 cup ice water- plus 1-3 tablespoons as needed.
- Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs. Now, it is time for the water. Add in 1/2 cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again. Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge. It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using. Now, it is ready to go! choose your favorite recipe and get to it!
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Ham and Cheese Pockets
- 1 recipe or package of pie dough I used my partial wheat recipe in my photos
- 2 cups ham, sliced or cut in chunks. I used a ham steak I cut down. You can also use deli sliced ham.
- 1-2 cups grated cheese I used a cheddar as that is what my son loves.
- mustard This is optional. I used a plain yellow mustard, but prefer stoneground
- 1 egg
- 1 tablespoon milk
- Preheat oven to 400 degrees.Line a baking sheet with parchment paper, set aside. This step isn't necessary, but it makes clean up such a breeze. Mix egg and milk in small bowl, set aside. This will be your egg wash.Roll pie dough to about 1/8 inch thick, fairly thin. I like to roll it into a square or rectangle. It makes cutting it into squares so much easier. Now, cut into 4 inch squares. You can also cut it into circles if you prefer or any other shape. Layer the ham, cheese and mustard on the center of one half the square. The other half will be folded over for the top. Now, brush the edges of the square all the way around with egg wash. Fold and crimp closed with your fingers or fork. Move to baking sheets. Complete with the rest of the squares. You will want to move fairly quickly, as you don't want the dough to warm up too much. Brush the tops with egg wash. Place in oven and bake until tops are a golden brown and the pie dough is light and flaky. These are great served right away or even cooled. Now, sit back and enjoy. You deserve it.