I Bake This Twice a Week: Puff Pastry Pockets with Ham and Cheese

Preparation:

1. First, separate the egg — yolk for brushing, white for sealing.
   Dice the ham and cheese into cubes (about 0.5 cm).
   Let the puff pastry thaw for about 15 minutes and remove the plastic film.

2. Mix the diced ham, cheese, crème fraîche, herbs, and a bit of pepper.

3. Spread some of the mixture onto a square sheet of puff pastry, leaving about a 2 cm border.

4. Brush the edges with egg white, place another pastry sheet on top, and press the edges firmly together using a fork (press from the inside out).

5. Repeat with the remaining sheets and filling to make more pockets.

6. Preheat the oven to 200°C (390°F).
   Place the puff pastry parcels on a baking tray (due to their size, you’ll usually fit only four at a time).

7. Let them rest and rise for about 20 minutes before baking.

8. Brush the tops with the egg yolk, then bake until golden brown.

Serving suggestions:

Serve with salad, vegetables with dip, or simply enjoy as a snack.

Enjoy your meal!