Ham and Cheese Pockets
These ham and cheese pockets were a huge hit in our house. I mean, HUGE. I definitely should have doubled the recipe as we almost had some fights over the 3 that each person got . I know for next time, it seems 6-8 are more in order.
Making the ham and cheese pockets
Start by rolling your pie dough into a rectangle. I rolled mine to about 1/8 inch or even thinner.
Cut into squares. I used my bench knife for this, it is such an essential tool to me in the kitchen. I made smaller pockets, so my squares were about 4×4 inches.
You can layer your ingredients however you choose. I started with my ham.
Next is the cheese and mustard. I used a medium cheddar and a yellow mustard. I would have preferred gruyere with a stone ground mustard, but those aren’t my kid’s favorites…so….
Brush the edges with an egg wash. I am not writing up a recipe for this, so an egg wash is simple a beaten egg, sometimes with a small amount of milk or cream. brush all edges.
Now, carefully fold the pocket in half, forming a rectangle. Gently press the pocket closed. The forming of these ham and cheese pockets is a little time consuming, but worth it!
Now crimp edges with the tines of a fork.
Brush the tops with an egg wash.
Bake at 400 degrees until the layers are puffed and the pockets are a golden brown.
Finished pockets
You guys, they are flaky, they are delicious and they are totally irresistible. Just as my family!
Here’s a little glimpse of the inside. These amazing Ham and Cheese Pockets are so good! Look at that flaky crust. Y’all, I am drooling just thinking about these again!
Want a ham and cheese treat that is even more simple than this? Try these ham and cheese twists!
Pate Brisee- all white flour
Ingredients
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
Instructions
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
Partial Wheat Pie Dough
Ingredients
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
Instructions
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
Ingredients
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
Instructions
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Ham and Cheese Pockets
Ingredients
- 1 recipe or package of pie dough I used my partial wheat recipe in my photos
- 2 cups ham, sliced or cut in chunks. I used a ham steak I cut down. You can also use deli sliced ham.
- 1-2 cups grated cheese I used a cheddar as that is what my son loves.
- mustard This is optional. I used a plain yellow mustard, but prefer stoneground
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat oven to 400 degrees.Line a baking sheet with parchment paper, set aside. This step isn't necessary, but it makes clean up such a breeze. Mix egg and milk in small bowl, set aside. This will be your egg wash.Roll pie dough to about 1/8 inch thick, fairly thin. I like to roll it into a square or rectangle. It makes cutting it into squares so much easier. Now, cut into 4 inch squares. You can also cut it into circles if you prefer or any other shape. Layer the ham, cheese and mustard on the center of one half the square. The other half will be folded over for the top. Now, brush the edges of the square all the way around with egg wash. Fold and crimp closed with your fingers or fork. Move to baking sheets. Complete with the rest of the squares. You will want to move fairly quickly, as you don't want the dough to warm up too much. Brush the tops with egg wash. Place in oven and bake until tops are a golden brown and the pie dough is light and flaky. These are great served right away or even cooled. Now, sit back and enjoy. You deserve it.
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Brooke | 1st Jun 20
Yummy comfort food in a convienant carry pouch! Love it!
admin | 2nd Jun 20
Thank you! Yes, so simple to grab and go!