Snack Pockets

Snack Pockets

Serves 6

Five in 25

Five Ingredients

1 package (2 sheets) frozen puff pastry (thawed)

8 oz ham steak, diced

12 oz cheddar cheese, freshly grated

3-4 green onions, diced

1 egg

From the Pantry

All-purpose flour as needed for the dough

Preheat your oven to 400F.

Roll both pieces of puff pastry out flat, evening up the edges and seams. Roll one piece of puff pastry slightly larger than the other by about ½” on each side.

Lay down the smaller sheet of puff pastry and place 6 small piles of ham evenly across the pastry. Top each pile with a few green onions and a handful of grated cheese. Carefully group each pile of fillings together so there is separation between each one.

Beat the egg with a tablespoon of water. Brush the egg around the outside of the bottom piece of puff pastry and between each pile of filling. Lay the top, larger piece of pastry over everything and gently seal the edges and seams between each pile of filling. Use a pizza cutter or sharp knife to cut between each pocket and then use the tines of a fork to crimp or seal all 4 edges of each pocket.

Brush a baking sheet with 1 T olive oil and place the pockets on it. Cut at least 1 slit in the top of each pocket and brush with the egg wash.

Optionally, sprinkle each pocket with salt or your favorite seasoning blend.

Bake at 400F for 12-15 minutes until golden brown and buffy.

Allow snack pockets to rest for 5 minutes before eating. Serve with a side salad for a light meal or as is for a snack.

This is a great technique that can be adapted to make any type of quick-cooking hand pie using any ingredients or fillings you have on hand. If the filling isn’t too moist and can cook/warm through in the time it takes the pastry to puff and crisp, it will work with this technique.