Cheese and Charcuterie Hot Pockets
These little puff pastry pockets are filled with grainy mustard, fig jam, prosciutto, salami and brie cheese—all of your favorite cheese board flavors!
Equipment
- Baking Sheet
Ingredients
- 19 ounces frozen puff pastry squares thawed
- 1/4 cup grainy mustard
- 1/4 cup fig jam
- 6 ounces sliced prosciutto
- 6 ounces sliced salami or capicola
- 4 ounces brie cheese sliced
- 1 large egg whisked with a splash of water
- 1/4 cup grated parmesan cheese
- 1 teaspoon coarse black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- If your puff pastry isn't already sold in squares, unroll the thawed sheets and cut into 8 equal squares. Working with one square at a time, spread each with a teaspoon of mustard and a teaspoon of fig jam. Place a slice of prosciutto and salami on top. You might have to fold each to make them fit. Then top with a slice of brie. Brush the edges of the puff pastry square with egg wash and then fold over in half to form a rectangle. Use a fork to seal and crimp the edges. Transfer to the prepared baking sheet and repeat with the remaining puff pastry.
- Once all the hot pockets have been filled and sealed, use a sharp pairing knife to make a couple of slits on top of each. This will allow steam to escape. Brush them each liberally with egg wash. In a small bowl, mix together the parmesan and black pepper and sprinkle on top of the puff pastry.
- Bake until deep golden brown and flaky, 20 to 25 minutes. Remove from the oven and allow to cool slightly before eating. Enjoy!