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Homemade Hot Pockets

Homemade hot pockets are a beautiful thing.  There’s a soft and tender pastry wrapping a hot, gooey cheesy sauce but what’s more, you realize that the flavor possibilities are endless.  The first time I made these and realized just how easy they were, I spent the rest of the weekend experimenting with different flavors and never looked back to the store bough variety ever again.  Today, I’ll guide you through a classic ham and cheese combo but I’ve been known to stock pile a sausage, egg and cheddar variety in the freezer and pop them out as the craving strikes on busy on-the-go mornings or even leaning more towards a sweet route with berries and sweetened cream cheese.  The latter hits the spot when you don’t want anything savory first thing in the morning.  They’re just so convenient and you can feel better about these since they’re made with simple ingredients.  I have an entire playlist dedicated to junk food makeovers since it’s one of my favorite types of recipes to re-mix.

The first step involving the dough is simple and straightforward.  You mix all the ingredients together and allow it to puff up a bit.  From there, you flatten it out {a silicone mat is invaluable for this} and spoon in your filling before sealing each pocket up.  As for the filling, I’ve also been known to make a veggie friendly spinach and feta, another classic with pizza and even more creative takes with bulgogi, mozzarella and kimchi.  Trust me, that last one has been a perpetual gold medal winner in our home.

Not only are these delicious, each scrumptious stuffed sandwich packs and travels well.  These would not only serve well in a lunch box, they would also be a great after school snack.  I love that you can make 4 or 44 of them and freeze them for another time.  Busy mama’s and working professionals alike can whip these up on a weekend and enjoy the fruits of their labor all week long.  Not to mention, the beauty of these is that you could enjoy a meatball marinara one day and a chicken alfredo the next.  To do this, I like to halve the baking time and freeze in a single layer.  After they’ve solidified, you can store them in zipper bags or vacuum seal them if you intend on making them stretch for longer than a month.

5.0 from 1 reviews
Homemade Hot Pockets
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Crust
  • 6.20 oz unbleached flour
  • ¼ ts fine salt
  • ½ ts sugar
  • 1½ ts yeast
  • ½ c warm water
Ham/Cheese Filling
  • 2 oz shredded cheese of choice
  • 3 oz chopped ham
  • ½ tb oil/butter
  • 1 tb unbleached flour
  • ½ c room temperature stock/milk
  • Optional: egg wash {1 egg + 2 ts water}
Instructions
  1. In a medium/large bowl, combine the flour, salt and sugar. Whisk and set aside.
  2. In warm water that hasn't exceeded 110 degrees fahrenheit, stir in the yeast. Allow to sit for 10 minutes.
  3. Combine everything together until it creates a shaggy dough then work it with your hands until the dough comes together and becomes smooth. Cover and allow to sit in a dark place, undisturbed for 30 minutes.
  4. For the filling, heat the oil/butter and sprinkle in the flour. Whisk well and cook for 2 minutes.
  5. Pour in the stock/milk and whisk vigorously. Season with salt and pepper.
  6. Continue to whisk and turn of the heat when it bubbles and thickens.
  7. Stir in the cheese and ham.
  8. After the 30 minute mark, lightly sprinkle your non stick work surface with flour and flatten the dough out to ⅛-1/4" thin. Score into 4 sections.
  9. Spoon in your filling and press to seal tightly.
  10. Brush with egg wash and bake at 450 for 9-12 minutes.

 

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