1-First Step: Get the oven and baking tray ready Preheat the oven to the temperature listed on your puff pastry packaging, which is usually 200°C or 400°F. Line a baking tray with parchment paper so the pastry does not stick. If you want the best puff, keep the puff pastry chilled until the moment you are ready to cut and fill it.

2-Second Step: Cut the puff pastry into pocket shapes Unfold the puff pastry sheet and cut it into 4 to 6 rectangles, depending on how large you want each serving to be. A size of about 10 x 15 cm or 4 x 6 inches works well for a generous handheld pocket. Try to keep the pieces even so they bake at the same pace.

3-Third Step: Add the ham and cheese filling Place 1 slice of ham and 1 slice of cheese on each piece of pastry. Keep the filling centered and leave a border around the edges so you can seal the pockets properly. Avoid stacking too much filling, since overfilled pastry can leak in the oven.

4-Fourth Step: Fold and seal the pockets Fold the pastry over to form a rectangle or pocket shape. Press the edges together with your fingers, then use a fork to crimp the sides for a better seal. This helps keep the melted cheese inside while the puff pastry rises around it.

5-Fifth Step: Brush with egg wash Beat 1 egg and brush it evenly over the tops of the pockets. This simple step gives the ham and cheese puff pastry pockets their shiny, bakery-style finish. Apply the egg wash gently so it does not drip down the edges and stop the pastry from rising well.

6-Sixth Step: Bake until puffed and golden Place the pockets on the prepared tray and bake for about 15 to 20 minutes, or until the pastry is puffed and golden brown. Every oven is a little different, so start checking near the end of the baking time. You want the tops to be crisp and deep golden, not pale.

7-Final Step: Cool slightly and serve Remove the pockets from the oven and let them cool for a few minutes before serving. The cheese inside will be very hot, so a short rest helps the filling settle. Serve warm for the best mix of flaky pastry and melted cheese.