Breakfast Hot Pockets Ham Cheddar (Print Version)
# Ingredients:
→ Dough
01 -
250 g all-purpose flour
02 -
1 teaspoon salt
03 -
115 g cold unsalted butter, cubed
04 -
4–6 tablespoons ice water
→ Filling
05 -
4 large eggs, beaten
06 -
1/2 cup diced ham
07 -
1/2 cup shredded cheddar cheese
08 -
Salt and pepper to taste
→ Other
09 -
1 tablespoon olive oil
# Instructions:
01 -
In a large mixing bowl, combine flour and salt.
02 -
Cut in cold, cubed butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
03 -
Gradually add ice water, stirring just until the dough comes together. Avoid overworking the mixture.
04 -
Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to relax gluten and firm butter.
05 -
Heat olive oil in a skillet over medium heat. Pour in beaten eggs and scramble just until set but still moist. Remove from heat and cool slightly.
06 -
Stir diced ham and shredded cheddar cheese into the scrambled eggs. Season with salt and pepper to taste.
07 -
Preheat oven to 190°C and line a baking sheet with parchment paper.
08 -
Roll out chilled dough on a lightly floured surface to 0.5 cm thickness. Cut into 12 equal rectangles.
09 -
Spoon filling onto one side of each dough rectangle. Fold dough over filling and press edges to seal. Crimp edges with a fork.
10 -
Place assembled pockets onto prepared baking sheet, spacing them apart.
11 -
Bake in preheated oven for 20–25 minutes until golden brown and crisp.
12 -
Allow the pockets to cool briefly on the baking sheet for easier handling before serving.
# Notes:
01 -
Chilling the dough is essential for a flaky, tender pastry.
02 -
Allowing the filling to cool before assembling helps prevent soggy bottoms.