Description
These Salami and Cheese Pastry Pockets are easy-to-make savory treats featuring flaky puff pastry filled with flavorful salami and melted cheese. Perfect for a quick snack or party appetizer, they combine a golden, crisp exterior with a warm, cheesy, and slightly spicy interior enhanced by optional Dijon mustard.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
- Flour, for dusting
- 1 egg, beaten (for egg wash)
Filling
- 8 slices of salami (thin or thick cut, depending on preference)
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tsp Dijon mustard (optional, for extra flavor)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Puff Pastry: Lightly flour your work surface to prevent sticking. Roll out the thawed puff pastry sheet to smooth it out and slightly enlarge it for easier cutting.
- Cut Pastry Squares: Cut the puff pastry sheet into 4 equal squares, which will become the pockets.
- Add Filling: Place 2 slices of salami in the center of each square. Add about a tablespoon or more of shredded mozzarella or cheddar cheese on top. Optionally, spread a thin layer of Dijon mustard under the salami for extra flavor.
- Fold and Seal: Fold each square over to form either a triangle or rectangle according to your preference. Press the edges firmly with a fork to seal and prevent filling leakage during baking.
- Egg Wash: Brush the tops of each pastry pocket with the beaten egg to help them develop a glossy, golden brown finish when baked.
- Bake: Place the prepared pockets on the lined baking sheet and bake in the preheated oven for 15–20 minutes, or until the pastries are puffed up and golden brown.
- Cool and Serve: Remove from the oven and allow the pockets to cool for a few minutes. Serve warm for the best flavor and texture.
Notes
- Use cold puff pastry to make it easier to handle and achieve a flakier texture.
- If you prefer, substitute salami with other cured meats like pepperoni or prosciutto.
- Cheese variety can be adjusted; try gouda or fontina for different flavor profiles.
- Egg wash adds shine and helps with browning but can be skipped for a vegetarian option without meat.
- Make sure to seal edges well to prevent cheese and salami from leaking during baking.
- Serve these pockets warm for the best gooey cheese experience.
