Name: Shredded Ham and Cranberry Pockets
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 tbls olive oil; 1 leek, sliced; 250g Don Shredded Ham; 3 sprigs of thyme, leaves picked; 1/4 cup dried cranberries; 1/3 cup thickened cream; 1 tbls seeded mustard; 2 1/2 sheets puff pastry, thawed; 2 tbls butter, melted; 1 tsp poppy seeds

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Heat oil in a fry pan. Add the leek and cook until softened
Add the 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
Meanwhile, cut each pastry sheet into 4 squares. Place 2 tbls of cooled ham mix onto each square
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
Arrange pockets on a baking paper lined tray. Brush each pocket with the melted butter and a sprinkle of poppy seeds. Place in an 200°C oven for 15-20 minutes or until pastry is golden brown

Heat oil in a fry pan. Add the leek and cook until softened
Add the 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
Meanwhile, cut each pastry sheet into 4 squares. Place 2 tbls of cooled ham mix onto each square
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
Arrange pockets on a baking paper lined tray. Brush each pocket with the melted butter and a sprinkle of poppy seeds. Place in an 200°C oven for 15-20 minutes or until pastry is golden brown

Heat oil in a fry pan. Add the leek and cook until softened
Add the 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
Meanwhile, cut each pastry sheet into 4 squares. Place 2 tbls of cooled ham mix onto each square
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
Arrange pockets on a baking paper lined tray. Brush each pocket with the melted butter and a sprinkle of poppy seeds. Place in an 200°C oven for 15-20 minutes or until pastry is golden brown