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)

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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.