Ham, cheese & broccoli pockets

#JustDelicious little crispy phyllo pastry parcels jam-packed full of cheesy oozy flavours, a definite treat as a snack, lunch box filler or starter.


250g Eskort Chopped Ham Roll, cut into small cubes

1 roll of phyllo pastry sheets, thawed

100 ml butter, melted

250 g cheddar cheese, grated

300 g broccoli florets, broken into small pieces

50 ml cream


Ground black pepper

Egg, beaten, for egg wash


  • Preheat oven to 200°C and spray a baking tray with spray n’ cook.
  • Bring a pot of salted water to a boil.
  • Place broccoli in the salted boiling water for 2 minutes, remove, drain and set aside.
  • In a bowl, mix together cheese, salt, pepper, ham, cream and broccoli and mix well, set aside.
  • Working quickly and keeping a damp kitchen towel over the phyllo pastry sheets that you’re not using (to prevent drying out), brush a sheet of phyllo pastry with some melted butter.
  • Top with another sheet of phyllo and brush with butter (you now have a double sheet of phyllo pastry.
  • Cut phyllo sheets into squares, large enough to fit 2 tablespoons of filling into (about 10cm x 10cm).
  • Put 2 tablespoons of the mixture onto each pastry square, then bring corners of the pastry together into a bundle and twist to seal. (You can also use some kitchen twine to tie them together if you’re
  • struggling).
  • Place parcel on the baking tray and brush with more melted butter.
  • Repeat process until all the filling is finished. You will need to work fairly quickly and efficiently so that your phyllo pastry doesn’t dry out.
  • Place baking tray in oven and bake for 20-25 minutes, until parcels are golden brown.
  • Remove from oven and serve warm.