Ham & Cheese Pockets and Pizza Pockets

By AzWench

Ingredients

• For the pizza fillings:
• All-purpose flour, for work surface
• 2 (7-ounce) sheets frozen puff pastry, thawed
• 1 Cup Shredded Cheese (Gruyere or Cheddar)
• 1 cup cubed ham
• 1/8 teaspoon fine sea salt
• 1 egg
• 1 Cup of Mozzarella Cheese
• 2/3 Cup Tomato Sauce

Preparation

Step 1

Preheat the oven to 375 degrees F. Line baking sheets with parchment.

Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.

Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.

Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.