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Ham and Egg Pastry Pockets

Flaky puff pastry pockets filled with savory scrambled eggs, diced ham, and melted cheese. A perfect handheld breakfast or brunch item.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 pockets
Course: Breakfast, Brunch
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Wash
  • 1 package (2 sheets) frozen puff pastry thawed
  • 1 large egg beaten with 1 tsp water for wash
Filling
  • 6 large eggs
  • 2 tbsp milk or cream
  • 1 tbsp butter
  • 1 cup cooked ham diced small
  • 0.75 cup cheddar cheese shredded
  • 2 tbsp fresh chives chopped
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • Baking sheets
  • Skillet (for eggs)
  • Rolling pin
  • Pastry brush

Method
 

  1. Thaw puff pastry according to package directions. Preheat oven to 400°F (200°C) and line baking sheets with parchment.
  2. Whisk 6 eggs with milk, salt, and pepper. Scramble in butter over medium-low heat until mostly set.
  3. Stir ham and chives into the eggs. Remove from heat and let cool slightly. Stir in cheese.
  4. Roll out pastry sheets slightly. Cut each sheet into 4 squares.
  5. Place filling on half of each square, fold over, and crimp edges with a fork to seal.
  6. Brush tops with egg wash and cut small slits for steam vents.
  7. Bake for 18-22 minutes until golden brown and puffed. Let cool slightly before serving.

Notes

Ensure the egg mixture is cool before placing it on the pastry to prevent the butter in the dough from melting prematurely. Do not overfill the pockets.