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 also make a great grab and go lunch that is easy to reheat at the office.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
1pieceof puff pastrycut into four equal pieces
½cupparmesan or mozzarella cheese
⅓cupfinely chopped broccoli
½ to ¾small cubed ham
salt & pepper to taste
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.
Note: The amounts listed perfectly fill the puff pastry we use, other brands or homemade pastry dough may need more or less filling.
Ham and Ricotta Puff Pastry Pockets from Surf and Sunshine at https://www.surfandsunshine.com/ham-and-ricotta-pastry-puff-pockets/