I made homemade hot pockets for dinner. They were delicious and oh so much better than the frozen, mass produced, preservative laden things for sale in the freezer isle.
I just played with the filling in order to use up some leftover ham I had and to use some spinach that was looking a little wilty. Please feel free to play with the recipe and make it your own.
Chicken and broccoli would be wonderful in this, or a pizza pocket or a taco pocket, or even a breakfast pocket. Mike really enjoyed them. I’m thinking next time I will double the recipe and freeze some so that we can have the convenience of a “hot pocket” without all the guilt. Hope you enjoy them as much as we did.
Here’s a little “Hot Pocket” humor to make you smile, especially now that you can make your own far superior Hot Pockets at home. :)
Cheesy Ham and Spinach Hot Pockets
Makes 4 Turnovers
- 1 sheet puff pastry, thawed
- 1 cup of spinach
- 1TBS unsalted butter
- 1 TBS flour
- 3/4 c half & half
- 3 oz cheddar cheese, grated
- 1/8 tsp dijon mustard
- 1/2 tsp fresh thyme leaves chopped (or 1/4 tsp dried)
- salt & pepper
- 1/2 cup diced ham
- 1 well beaten egg
Preheat oven to 400 F.
- In a small amount of olive oil over medium heat, wilt the spinach. Set aside.
- In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook the flour while stirring for 1 minute. Slowly whisk in the half & half. Cook while stirring until thick & bubbly. Turn the heat to low & whisk in the cheese. Once the cheese is melted in, stir in the mustard & thyme. Season with salt & pepper. Stir the spinach and ham into the sauce.
- Using a rolling pin, roll the puff pastry dough out to make it into a little bigger rectangle. Cut into 4 rectangles. Brush a little beaten egg onto two sides of each rectangle. Put 1/4 of the sauce into the middle of each rectangle. Fold over & press the edges together to seal (you may need to stretch the dough a little). Place on a parchment lined baking sheet. Brush each turnover with beaten egg. Use a sharp knife to poke 2 or 3 slits in the top of each.
- *Learn from my mistake moment: I overstuffed them and so I had a hard time crimping the edges and some of my stuffing oozed out during baking. I'm not complaining, the sight hot bubbly ham and cheese made Mike eager to dig in.
- Bake for 15 minutes. Turn the heat down to 350 and bake another 10 - 15 minutes until golden brown. Let cool a few minutes before serving as the filling will be really hot.
By: The Kitchen Door