Ham & Cheese Puff Pastry Pockets are a delicious easy treat. Warm buttery, flaky pockets of ham, melty cheese & sweet pear are perfect for cool weather lunches.
Unfold both sheets of puff pastry. Roll out to a 12” square. Cut each sheet into 4 equal squares.
Spread with a little fig jam so that it covers all but ½” around edges.
Brush edges lightly with beaten egg. This will help hold and seal the pockets together.
Place a slice of ham on one corner. Cut the ham or fold over so that it fits without touching the ½” edge.
Place the Gruyere cheese on top of the ham, adjusting to fit.
Place the pear slice on top of cheese. This can be cut in half and laid on top of each other if the pear slice is too large to fit.
Sprinkle with a little arugula.
Fold the other corner up and over filling so that it makes a triangular pocket. Press the edges together then seal by pressing with the tines of a fork.
Place on parchment-lined cookie sheet. Lightly brush beaten egg over the top of the pockets.
Bake 18-25 minutes or until the puff pastry is a nice golden brown. Serve immediately while still warm.
Notes
STORING/FREEZING./REHEATINGTo Store: Place leftovers in an airtight container and keep them in the refrigerator. They will last up to 4 days.To Freeze: Place the pockets on a baking sheet at least 1 inch apart. Freeze for about 1 hour. Transfer the frozen pockets to a plastic freezer bag or airtight container. They will last up to 3 months. Thaw in the fridge overnight.To Reheat: Bake at 400°F for about 5 minutes if thawed/refrigerated or 12 minutes if frozen. Or Microwave for 45 seconds if refrigerated and 2 minutes if frozen.