Ham, salami, melted cheese, tomato, and fragrant herbs wrapped in crispy puff pastry make a simple alternative to classic pizza. These little pockets are ready in just 20 minutes and are perfect as a warm snack, quick treat for guests, or as part of a larger buffet.
Preparation is easy: simply cut the dough, spread with ketchup or pizza sauce, fill, and seal tightly. You can vary the filling to your taste with olives, pineapple, roasted vegetables, or a different type of cheese. Serve the pockets warm, either on their own or with a fresh salad.
What You’ll Need
- 1 pack of puff pastry,
- 100 g ham,
- 100 g salami,
- 100 g grated cheese – mozzarella or gouda,
- 1 medium tomato,
- fresh herbs – oregano or basil,
- ketchup or pizza sauce,
- pizza seasoning to taste.
The original recipe does not specify the exact amount of ketchup, pizza sauce, herbs, or seasoning, so adjust these according to the number of pockets and your own taste.
Step-by-Step Preparation:
1. Preheat the oven: Preheat your oven to 200°C. Line a baking sheet with parchment paper to prevent the pockets from sticking during baking.
2. Prepare the dough: Unroll the puff pastry and cut it into smaller squares, about 10 × 10 cm each. Make sure there is enough space on each piece for the filling and to seal the edges.
3. Spread with sauce: Lightly spread each square with ketchup or pizza sauce. Don’t spread the sauce all the way to the edges, as you’ll need to seal them later.
4. Season the base: Sprinkle pizza seasoning over the sauced squares to taste. For a stronger flavor, you can also add a bit of garlic powder to the ketchup.
5. Fill the pockets: On one half of each square, place ham, salami, a few slices of tomato, and grated cheese. Add fresh oregano or basil, but don’t overfill, so the pockets can be sealed easily.
6. Seal the dough: Fold the empty half of the dough over the filling to form a pocket. Firmly press the edges all around and check that there are no gaps where cheese could leak out during baking.
7. Bake: Arrange the prepared pockets on the baking sheet and place in the oven preheated to 200°C. Bake for 10–15 minutes, until the dough is puffed, cooked through, and golden on top.
8. Cool briefly and serve: Let the baked pockets cool for a moment, as the filling will be very hot right out of the oven. Serve them while still warm, when the pastry is crispy and the cheese nicely melted.
How to Fill the Pockets So They Hold Together
Place the filling only on one half of the dough and leave some space around the edges. This way, you can easily fold and firmly press the two sides together. Slice the tomato into smaller pieces and add only as much to each pocket as needed, so the filling isn’t too bulky.
It’s also important to use only a thin layer of ketchup or pizza sauce. If there’s too much or it gets on the edges of the dough, the pockets may be harder to seal.
How to Vary the Filling
Besides ham, salami, tomato, and cheese, you can also use olives, pineapple, various types of cheese, or roasted vegetables. For a spicier version, add a bit of chili. Always adjust the chosen filling to the size of the dough squares so the pockets stay well sealed.
Serving Tip
Pizza pockets are great as a snack for guests, finger food at a party, or a main course for a casual get-together with friends. Serve them with a fresh salad, your favorite dip, or as part of a larger buffet where they can be easily eaten without cutlery.
