Club Pocket Recipe

Prepare oven and pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust work surface with flour. Unfold each thawed puff pastry sheet and roll gently to smooth seams to approximately 10x8 inches.

Cut and shape pockets

Cut each pastry sheet into two equal rectangles (you should have 4 rectangles). On half of the rectangles, score a 1/2-inch border around the edge without cutting through (this helps create a rim). Place the matching plain rectangle under each scored piece to form a pocket later.

Whisk eggs

In a medium bowl whisk together 4 large eggs, 2 tbsp milk, 1 tsp salt and 1/2 tsp black pepper until slightly frothy and homogenous.

Cook fluffy scrambled eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. Pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently pull cooked edges toward the center with a spatula, allowing uncooked egg to flow out. Continue folding slowly until eggs are soft, slightly undercooked and creamy — about 3–4 minutes total. Remove from heat (they will continue to set). Taste and adjust seasoning.

Prepare meats and vegetables

If bacon is not yet cooked, cook 4 slices in a skillet or oven until crisp, drain on paper towel and chop. Dice 1/2 cup bell pepper into small pieces. Chop 120 g deli ham into bite-sized pieces. Grate 1 cup Swiss gruyere.

Assemble pocket filling

Divide the scrambled eggs evenly among the 2 pockets you will fill (roughly 2 rectangles' worth). On the bottom layer of pastry for each pocket, arrange half the ham (60 g) in a thin layer, followed by half the chopped bacon, half the diced bell pepper, and sprinkle about 1/2 cup grated gruyere over each. Top with the warm (not piping hot) scrambled eggs, then scatter optional chives.

Seal pockets

Brush the 1/2-inch border of the scored pastry rectangles with a little beaten egg wash. Place the top layers (scored pieces) over the filled bottom layers and press edges to seal. Use a fork to crimp edges if desired, taking care not to puncture the scored center. Brush the tops with remaining egg wash for shine.

Bake

Transfer assembled pockets to the prepared baking sheet. Bake in the preheated oven at 400°F (200°C) for 18–22 minutes, or until pastry is puffed and deep golden brown. Rotate the sheet halfway through baking for even color.

Finish

Remove from oven and let rest on a rack for 3–4 minutes to set the filling. If desired, brush a little melted butter on top for extra shine. Serve warm with hot sauce or ketchup on the side.