Main courses

Maple-icious Ham Pockets

Maple-icious Ham Pockets

Ingredients
  • 30 ml (2 tablespoons) Dijon mustard
  • 60 ml (1/4 cup) maple sugar
  • Salt and pepper
  • 250 ml (1 cup) ham, cut into cubes
  • 8 sheets of phyllo dough
  • 190 ml (3/4 cup) melted butter
Servings
8 portions
Method
  1. Turn the oven to 180°C (350°F).
  2. While it is heating, mix the first 4 ingredients together in a bowl, then let it stand.
  3. Take your 8 sheets of phyllo dough and cover them with a damp cloth so they don’t dry out. Spread out the first sheet on the counter and brush it with melted butter.
  4. Put another sheet on and brush with butter again. Repeat with another sheet. And another. When you have piled up 4 sheets and brushed them with butter, cut the pile into 4 pieces and put a little mound of ham on each quarter.
  5. Fold in the edges, then the two ends. There’s your first pocket. Make 3 more. Then repeat the same steps with the 4 other sheets of phyllo. Place your 8 pockets (fold-side down) on a cookie sheet, brush them with a little butter and—zip!—into the oven for about 45 minutes.