A more civilized version of the Hot Pockets we all loved as kids, these Ham and Ricotta Puff Pastry Pockets are one of my go-to comfort foods.
They are a perfect grab and go lunch that can easily be reheated at the office. Customize the stuffing for kids or picky eaters. This would make awesome pizza pockets too!
Pin this for later!
Ham and Ricotta Pastry Puff Pockets Recipe
Ingredients
1 piece of puff pastry, cut into four equal pieces
2/3 cup ricotta
½ cup parmesan or mozzarella cheese
1/3 cup finely chopped broccoli
½ to ¾ small cubed ham
salt & pepper to taste
Note: The amounts listed perfectly fill the puff pastry we use, other brands or homemade pastry dough may need more or less filling.
Instructions
Preheat oven to recommend temperature on the puff pastry package, ours said 400 degrees.
Roll out the (thawed) puff pastry and cut into four pieces on a piece of parchment paper.
Add all of the ingredients together and stir until well combined.
Divide the filling into four and set on one side of each of the puff pastry pieces.
Then fold over the other side (like you would to close a book) and use a fork to press down and seal the edges closed.
Optional: I used a sharp knife to cut two small lines in the top of each pastry pocket to slide in a longer piece of broccoli that would roast on top.
Bake for just about 30 minutes or until completely golden brown and puffed up.
Allow to cool for a few minutes before cutting into and enjoying.
Ham and Ricotta Puff Pastry Pockets
Ingredients
- 1 piece of puff pastry cut into four equal pieces
- ⅔ cup ricotta
- ½ cup parmesan or mozzarella cheese
- ⅓ cup finely chopped broccoli
- ½ to ¾ small cubed ham
- salt & pepper to taste
Instructions
- Preheat oven to recommend temperature on the puff pastry package, ours said 400 degrees.
- Roll out the (thawed) puff pastry and cut into four pieces on a piece of parchment paper.
- Add all of the ingredients together and stir until well combined.
- Divide the filling into four and set on one side of each of the puff pastry pieces. Then fold over the other side (like you would to close a book) and use a fork to press down and seal the edges closed.
- Optional: I used a sharp knife to cut two small lines in the top of each pastry pocket to slide in a longer piece of broccoli that would roast on top.
- Bake for just about 30 minutes or until completely golden brown and puffed up. Allow to cool for a few minutes before cutting into and enjoying.