Puff Pastry Pocket Sandwiches

By Yankee Magazine

Feb 14 2007


2 to 3 sheets of puff pastry
1/2 lb. mozzarella cheese
1/2 lb. cheddar cheese
1 lb. broccoli spears
1 lb. thinly sliced boiled ham
1 lb. thinly sliced roast beef
2 cups tomato sauce
1/2 lb. pepperoni
2 eggs
2 Tbs. water


Heat oven to 350. Cut the puff pastry into desired shapes, making sure you have two pieces that are alike to build the sandwich.

Using a box grater, grate each cheese. Slice the broccoli into thin slices. Place what ever type of filling you wish in the center of
one piece of puff pastry, like ham and cheese, or tomato sauce, pepperoni and cheese or broccoli and cheese (fill each pocket with a good amount of filling).

Place the other piece of puff pastry on top of the filling. Using your hands, lightly press the pastry around the filling. Using a fork, press the ends of the pastry together. This will seal the pockets tightly.

In a mixing bowl, whisk the eggs and water together. Place the pockets on parchment-lined baking sheet. Using a pastry brush,lightly brush each pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm.