Ham and Cheese Pockets

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These ham and cheese pockets were a huge hit in our house. I mean, HUGE. I definitely should have doubled the recipe as we almost had some fights over the 3 that each person got . I know for next time, it seems 6-8 are more in order.

woman cutting ham steak into thin sections on plastic cutting board with a chef's knife

Making 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.

woman rolling pie dough on floured counter top with rolling pin

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.

woman cutting pie dough with a bench knife on a lightly floured surface

You can layer your ingredients however you choose. I started with my ham.

woman placing ham slices on pie dough rectangles for ham and cheese pockets

Next is the cheese and mustard. I used a medium cheddar and a yellow mustard. I would have preferred gruyere with a stone ground mustard, but those aren’t my kid’s favorites…so….

woman putting mustard on ham and cheese pockets

Brush the edges with an egg wash. I am not writing up a recipe for this, so an egg wash is simple a beaten egg, sometimes with a small amount of milk or cream. brush all edges.

woman brushing edged of ham and cheese pockets with egg wash

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!

woman folding over ham and cheese pockets

Now crimp edges with the tines of a fork.

woman crimping edges of ham and cheese pockets to close

Brush the tops with an egg wash.

woman brushing egg wash on ham and cheese pockets on baking sheet

Bake at 400 degrees until the layers are puffed and the pockets are a golden brown.

Finished pockets

ham and cheese pockets on cooling rack and parchment paper

You guys, they are flaky, they are delicious and they are totally irresistible. Just as my family!

ham and cheese pockets on cooling rack and parchment paper

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!

photo showing the inside of the ham and cheese pockets

Want a ham and cheese treat that is even more simple than this? Try these ham and cheese twists!

photo showing the inside of the ham and cheese pockets
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0 from 0 votes

Pate Brisee- all white flour

This is a classic recipe taken from my favorite home domestic queen- Martha Stewart. Her recipes are always the best!
Course Dessert
Cuisine American, French
Keyword best pie dough recipe, flaky pie dough, pate brisee, pie dough
Prep Time 10 minutes
resting time 2 hours
Servings 15 servings
Author Martha Stewart


  • 2 1/2 cups all purpose flour I love King Arthur's flour
  • 1 teaspoon salt
  • 2 sticks unsalted butter, chilled and cut into small pieces
  • 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.


  • In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!
    When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours.
    When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
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0 from 0 votes

Partial Wheat Pie Dough

This recipe is an adaptation from Martha Stewart’s pate brisee dough, which has always been one of my very favorites! I use almost half whole wheat flour, making it a healthier option.
Course Dessert
Cuisine American
Keyword apple desserts, apple pie, apples, dessert, galette, quick desserts
Prep Time 5 minutes
Total Time 25 minutes
Servings 8 servings
Author Amy- A Red Spatula


  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 2 sticks chilled butter, cubed
  • 1/3 cup water, plus extra if needed


  • Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
4 from 2 votes

Gluten Free Pie Dough

This is my new favorite gluten free pie dough. It’s made from the homemade gluten flour I make. It’s beautiful, relatively easy to work with and flaky!
Course Dessert
Cuisine American
Keyword apple desserts, dessert, gluten free, gluten free desserts, gluten free pie dough, healthy desserts
Prep Time 10 minutes
Total Time 30 minutes
Servings 8 people
Author Amy- A Red Spatula


  • 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.
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5 from 1 vote

Ham and Cheese Pockets

These simple to make ham and cheese pockets are perfect for any occasion. The dough is light and flaky and the filling to tasty!
Course Main Course
Cuisine American
Keyword ham and cheese, ham and cheese hot pockets, ham and cheese pockets, ham and cheese recipe, homemade ham and cheese hot pockets
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Author Amy- A Red Spatula


  • 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.

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  1. Brooke | 1st Jun 20

    5 stars
    Yummy comfort food in a convienant carry pouch! Love it!

    • admin | 2nd Jun 20

      Thank you! Yes, so simple to grab and go!

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