Ham and Cheese Hot Pockets

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These Ham and Cheese Hot Pockets were so much fun to make. I made them using puff pastry. I didn’t make the puff pastry myself, it was frozen. I had some ham slices in my freezer that I wanted to use up so that’s why I made Ham and Cheese Hot Pockets. You can put anything inside these. I was thinking about making Pizza Hot Pockets next time.

 

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Ingredients – Also flour & water

 

 

Cut oven safe parchment paper to

fit a baking sheet.

Lightly flour the parchment paper.

 

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Thaw the puff pastry according to the

package directions. I only let mine thaw

enough that I could unfold it without breaking

it. Place one sheet of puff pastry on the

floured parchment paper on the baking sheet.

 

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Place your favorite cheese evenly

on top making six hot pockets.

 

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Place chopped up ham pieces

on top of the cheese.

 

 

Make an egg wash with one egg mixed with

1 Tbsp of water. Brush the egg wash all

around the ham and cheese, covering

all of the puff pastry.

 

 

Unroll the second sheet of puff pastry and

lay it on top of the ham. Cut both sheets

into six pieces with a thin sharp knife.

I used a cheese knife. Cut in a fast slicing

motion. Do not drag the knife through the

pastry or it will not puff properly. Since

mine were still a little frozen they cut easily.

 

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Using a fork, crimp all of the edges tightly

on every hot pocket. The egg wash acts

as a glue helping to keep it stuck together.

Quickly make three slits in the top of each

hot pocket to allow the steam to escape.

 

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Completely egg wash the tops of

all six sealed hot pockets.

 

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Place in a preheated 400 degree oven for

28 – 30 minutes until golden brown. Let

cool for about 5 minutes and dig in!

 

Ham and Cheese Hot Pockets

http://www.InDianesKitchen.com

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Ingredients

  • 2 sheets frozen puff pastry
  • 4 – 6 pieces of ham, chopped
  • 3 slices American cheese or your favorite kind, cut in half
  • 1 egg, beaten with a fork
  • 1 Tbsp water
  • 1 – 2 Tbsp flour

Directions

  1. Preheat oven to 400 degrees.
  2. Thaw two puff pastry sheets according to the package directions. I used mine as soon as I could unfold them without breaking them.
  3. Cut oven safe parchment paper the size of your baking sheet. Place parchment paper on the baking sheet and lightly coat the top with flour.
  4. Unroll one puff pastry sheet. Lay it on the floured paper.
  5. Place six half pieces of cheese evenly on the puff pastry sheet. Place ham pieces on top of the cheese. You need to leave at least 1/2″ edge around the ham and cheese.
  6. Using a fork, mix egg and water making an egg wash. Brush the egg wash all over the exposed puff pastry around the ham and cheese. The egg wash helps glue the puff pastry together.
  7. Lay the second sheet of puff pastry on top. Using a sharp thin knife, cut the puff pastry sheets into six pieces making sure the ham and cheese is in the center.
  8. Using a fork, press down with the tines completely crimping all four edges of each of the six hot pockets, sealing in the ham and cheese.
  9. Using a thin sharp knife, cut three slits in the top of each hot pocket.
  10. Brush egg wash all over the tops of the hot pockets.
  11. Bake for 28-30 minutes or until golden brown. Let cool five minutes and serve.

http://www.InDianesKitchen.com

 

 

 

 

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32 Comments »

      • stop! now I need to try them.
        and glad they were good as leftovers.
        and side note here, in the 90s we went to s small group xmas party and a lady brought baked pastry dough puffs with salt dashed on.
        sounds nice – but it was like- what?
        where is the filling.
        she was all bragging about how easy they were- “thaw the dough, cut pieces – bake and salt”
        but she missed the letdown (at least from us) because leaving out a meat or stuffing was just incomplete.
        There was plenty of other food there, but I was so amazed at how she “perceived” her snack contribution was so good but was not paying attention to feedback.
        even if not a meat eater – or even if not short on time – just make a little stuffing mix to go with that great store-bought dough
        ha

        Liked by 1 person

      • Glad to share a smile with the story – and thanks for reminding me of it – and the apple turnovers sound good – esp as summer is winding down / nice fall treat – anyhow – hope u have a nice Sunday

        Liked by 1 person

  1. Awesome! I am thinking about making these on a Sunday and having them for breakfast each day of the week. Did you try storing / freezing and reheating them at all? I believe they’d work fine being frozen and microwaved, just like the store bought Hot Pockets!

    Liked by 1 person

    • I didn’t freeze them but I think they would freeze just fine. I did put the leftovers in the refrigerator and they were fantastic the next day and microwaved! I actually liked them better the next day because they weren’t as flakey (messy).

      Like

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