Shredded Ham and Cranberry Pockets


  • 1 tbls olive oil
  • 1 leek, sliced
  • 250g DON shredded ham
  • 3 sprigs of thyme, leaves picked
  • ¼ cup dried cranberries
  • ⅓ cup thickened cream
  • 1 tbls seeded mustard
  • 2 ½ sheets puffed pastry, thawed
  • 2 tbls butter, melted
  • 1 tsp poppy seeds

Shredded Ham and Cranberry Pockets

Ready in

A healthy lunch alternative for the whole family! Get everyone involved to build their own – a great family lunchtime meal.



  1. Heat oil in a fry pan. Add leek and cook until softened
  2. Add ham, thyme, cranberries, cream and mustard and cook for a further 4 minutes or until cream has thickened slightly. Remove from heat and set aside to let cool.
  3. Meanwhile, cut each pastry sheet into 4 squares. Place tbls of cooked ham mix into each square.
  4. Moisten the edges of the pastry with a bit of water and roll filling into pastry creating a cigar shape placing the seam side down. Using a fork, crimp the edges of the cigar shape, ensuring a tight seal.
  5. Arrange packets on a baking paper lined tray. Brush each pocket with the melted butter and sprinkle with poppy seeds. Place in an 200C oven for 15 – 20 minutes or until pastry is golden brown.