If you’re after a snack that’s equal parts satisfying, impressive, and ridiculously easy to make, Salami and Cheese Pastry Pockets are your answer. Imagine buttery, golden puff pastry filled with melty cheese and savory salami, tucked into irresistible little hand pies that are just as perfect for casual lunches as they are for party platters. With just a handful of staple ingredients, you can whip up these mouthwatering pockets in under 35 minutes — and once you try one, you’ll want to make a double batch every time!
Ingredients You’ll Need
Each ingredient for these Salami and Cheese Pastry Pockets is simple but truly essential, contributing to the delicious results. Together, they create a balance of flavor, texture, and color that transforms basic deli items into bakery-level treats.
- Puff pastry: Creates a flakey, buttery base that bakes up gloriously golden every time—no kneading needed!
- Genoa salami or hard salami: Offers a punch of savory, slightly spicy flavor that’s absolutely perfect with cheese and pastry.
- Provolone or mozzarella cheese: Melts beautifully inside each pocket, bringing oozy and stretchy cheesy goodness.
- Egg (for egg wash): Brushed on top for a shiny, appetizing crust that bakes up with a gorgeous sheen.
- Dijon mustard (optional): Adds a tangy kick if you want to amp up the flavor with a touch of sharpness.
- Flour for dusting: Prevents sticking and makes rolling out the puff pastry a breeze.
- Italian seasoning (optional): Sprinkled on top for extra savory aroma and an herby finish.
- Sesame seeds or poppy seeds (optional topping): Give a bakery-style crunch and visual appeal to these tasty parcels.
How to Make Salami and Cheese Pastry Pockets
Step 1: Prep the Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C), so it’s perfectly hot when your pastry pockets are ready to go in. Line a baking sheet with parchment paper—this keeps cleanup quick and prevents any sticking.
Step 2: Roll and Cut the Puff Pastry
Lightly dust your work surface with flour, then gently roll out the thawed puff pastry into a rectangle about 10×12 inches. Using a sharp knife or pizza cutter, divide the pastry into 8 equal rectangles. A ruler can help if you want consistently sized pockets, but don’t stress—imperfection just means more crispy edges.
Step 3: Fill the Pastry
If you’re a fan of that little burst of tang, spread about a teaspoon of Dijon mustard on half of the pastry rectangles. Then layer on 2 slices of salami and half a slice of cheese per rectangle. Stack the fillings in the center, leaving a border so you can seal them up snugly.
Step 4: Seal and Crimp
Top each filled rectangle with one of the remaining pastry pieces. Use a fork to press and crimp all the edges—this looks cute and keeps the cheesy filling inside as it bakes. Don’t forget to poke a tiny hole or make a small slit on top so steam can escape.
Step 5: Add the Finishing Touches
Arrange your pastry pockets on the lined baking sheet. Brush each one generously with beaten egg for that golden glow. If you love a little extra flair, sprinkle the tops with Italian seasoning and sesame or poppy seeds.
Step 6: Bake and Cool
Slide the sheet into the oven and bake for 15 to 18 minutes, or until the Salami and Cheese Pastry Pockets look puffed and irresistibly golden. Let them cool for a few minutes on the tray, then enjoy while the cheese is still gooey and warm.
How to Serve Salami and Cheese Pastry Pockets
Garnishes
Garnishing these pockets is all about enhancing flavor and presentation. A sprinkling of fresh chopped parsley, basil, or even a tiny dusting of extra Italian seasoning will make these Salami and Cheese Pastry Pockets look extra vibrant and inviting. You can also serve with a little pot of Dijon mustard or marinara sauce on the side for that dip-and-bite action.
Side Dishes
Pairing your Salami and Cheese Pastry Pockets with the right side dishes creates a complete meal. Try a simple arugula salad tossed in olive oil and lemon juice, a bowl of tomato soup for dunking, or crisp vegetable sticks and a tangy dip. These handheld pockets are just as at home on a party platter as they are on a lunch plate!
Creative Ways to Present
Get creative with your presentation! Stack the warm Salami and Cheese Pastry Pockets on a wooden board surrounded by olives, grapes, and pickles for a Mediterranean appetizer spread. Or serve them in parchment paper cones for a portable snack at picnics and gatherings. Mini chalkboard labels with fun names add a festive touch at parties.
Make Ahead and Storage
Storing Leftovers
Store leftover Salami and Cheese Pastry Pockets in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and can easily be reheated for a quick snack or a light meal. Make sure they’re cooled completely before storing to keep the crust from getting soggy.
Freezing
For long-term storage, freeze the uncooked, assembled pockets on a baking sheet until solid, then transfer them to a zip-top freezer bag. This way, you can bake them fresh whenever you’re ready—no need to thaw, just bake straight from the freezer, adding a couple extra minutes to the cook time.
Reheating
To reheat, simply pop the pastries in a 350°F (175°C) oven for about 5-10 minutes until they’re warmed through and crisp again. The microwave works in a pinch but will soften the pastry, so the oven or toaster oven is definitely the best way to keep them at peak deliciousness.
FAQs
Can I use a different type Snack
Absolutely! Swap in ham, pepperoni, turkey, or even a vegetarian deli slice for a different flavor profile. The technique stays the same, and it’s a great way to personalize your Salami and Cheese Pastry Pockets.
Is it possible to make these without cheese for a dairy-free option?
Yes, just leave out the cheese or use a dairy-free alternative that melts well. The pockets will still be delicious and the savory flavors of the pastry and meat will shine.
How can I prevent the pastry from getting soggy?
Be sure to let the pockets cool before storing and avoid overfilling with wet ingredients. If you’re using mustard, spread a thin layer to keep the pastry crisp.
Can I prepare Salami and Cheese Pastry Pockets ahead of time?
Certainly! Assemble and refrigerate them (covered) for up to a day before baking. You can also freeze them unbaked for ultra-convenient, fresh-from-the-oven snacks anytime you like.
What’s the best way to transport these for a picnic or lunchbox?
Once cooled, wrap each pastry in parchment or waxed paper to keep them fresh and easy to handle. They travel beautifully, making them a lunchbox or on-the-go snack winner!
Final Thoughts
If you’re ready for a simple, crowd-pleasing treat, give these Salami and Cheese Pastry Pockets a try! Whether you’re making them for a quick lunch, an appetizer tray, or a cozy snack by the TV, they bring the perfect mix of crispy pastry, melty cheese, and savory meat in every bite. Your kitchen is about to smell amazing—happy baking!
Print
Salami and Cheese Pastry Pockets Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 pastry pockets
- Category: Snack
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These Salami and Cheese Pastry Pockets are a delightful savory treat perfect for snacking or serving as appetizers. Made with flaky puff pastry, salty salami, and gooey cheese, these hand pies are easy to make and incredibly delicious.
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
- 1 tbsp flour, for dusting
Filling:
- 8 slices Genoa salami or hard salami
- 4 slices provolone or mozzarella cheese, halved
- 1 tsp Dijon mustard (optional)
For Assembly and Topping:
- 1 egg, beaten (for egg wash)
- 1 tsp Italian seasoning (optional)
- 1 tbsp sesame seeds or poppy seeds (optional for topping)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Pastry: Lightly flour a surface and roll out the puff pastry into a 10×12-inch rectangle. Cut the pastry into 8 equal rectangles.
- Assemble the Pockets: On half of the rectangles, place 1 tsp Dijon mustard if using, then layer 2 slices of salami and half a slice of cheese. Top with the remaining pastry rectangles. Use a fork to crimp the edges to seal.
- Bake: Transfer the pockets to the prepared baking sheet and brush each with beaten egg. Sprinkle with Italian seasoning and sesame or poppy seeds if desired. Bake for 15–18 minutes or until golden brown and puffed.
- Serve: Let the pastry pockets cool for a few minutes before serving.
Notes
- You can swap salami for ham, pepperoni, or a vegetarian deli slice.
- These pockets are great for lunchboxes or as appetizers.
- They can be frozen before baking for future use.
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