Name: Hot Ham and Cheese Pockets (Standard)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 cups All-Purpose Flour; 1 tsp Salt; 1/2 cup Cold Butter-cubed; 3/4 cup Cold Milk; 1 cup Diced Ham; 1 cup Shredded Cheddar Cheese; 1 tbsp Butter-melted; 1/4 tsp Garlic Powder; 1/4 tsp Black Pepper; 1 Egg; 1 tbsp Water

Recipe tier

A comforting and easy-to-make version of hot ham and cheese pockets, perfect for a quick lunch or dinner.

Total 40 min

Serves 6

Steps 8

Ingredients 11

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Soul kitchen · 55 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 16m Cook 24m Plate 5m Reset 10m

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Dough
2 cups 315 g All-Purpose Flour
1 tsp 5 mL Salt
cup 113 g Cold Butter-cubed
cup 177 mL Cold Milk
Filling
1 cup 113 g Diced Ham
1 cup 113 g Shredded Cheddar Cheese
1 tbsp 15 mL Butter-melted
tsp 1.25 mL Garlic Powder
tsp 1.25 mL Black Pepper
Egg Wash
1 50 g Egg
1 tbsp 15 mL Water

Equipment

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Instructions

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In a large bowl, combine all Dough ingredients. Mix until a dough forms. If too dry, add a little more milk, 1 tablespoon at a time.
Turn dough out onto a lightly floured surface and knead for 5 minutes. Wrap in plastic wrap and refrigerate for 30 minutes.
While dough chills, prepare the Filling. In a bowl, combine Diced Ham, Shredded Cheddar Cheese, melted Butter, Garlic Powder, and Black Pepper. Mix well.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out dough to about inch thickness. Cut into 6 equal squares.
Place a generous spoonful of Filling onto one half of each square. Fold the dough over to form a triangle or rectangle, and crimp the edges with a fork to seal.
In a small bowl, whisk together Egg and Water to create the Egg Wash. Brush the tops of the pockets with Egg Wash.
Bake for 20-25 minutes, or until golden brown.