Ham & Cheese Pockets (Print Version)
# Ingredients:
→ Dough
01 -
1 large egg mixed with 1 tablespoon of milk for brushing
02 -
1 teaspoon table salt
03 -
1 tablespoon white sugar
04 -
3 and 1/2 cups all-purpose flour (about 450g)
05 -
2 tablespoons of olive oil, plus some for greasing the bowl
06 -
2 and 1/4 teaspoons instant yeast (around one packet)
07 -
1 and 1/3 cups warm water, about 100-110°F
→ Filling
08 -
16 thinly sliced pieces of deli ham (or 2 cups of diced ham)
09 -
8 slices of sharp cheddar cheese (or 2 cups shredded)
# Instructions:
01 -
In a large bowl, stir together the warm water, sugar, and instant yeast. Cover it up and let it sit for 5 minutes or so until you see bubbles forming. If you’ve got a stand mixer, grab the dough hook and attach it.
02 -
Toss in the salt, olive oil, and flour. Put your mixer on low and combine everything for about 2 minutes, just until it looks like dough.
03 -
Knead the dough by hand on a floured surface or let the machine do it for 5 minutes. Only add a pinch of flour if it’s sticking too much. The dough should feel soft and a bit sticky. Poke it lightly—if it springs back a little, you’re good to go!
04 -
Move the dough into an oiled bowl, turning it to coat. Cover it with a towel, plastic wrap, or foil, and leave it in a warm spot for 1 to 1.5 hours, until it doubles in size.
05 -
Turn your oven to 400°F to preheat while you work. Line a couple of baking sheets with parchment paper or silicone mats.
06 -
Punch down the dough and split it into 8 even bits. Roll each one into a rectangle, about 6 by 4 inches. Lay the ham and cheese on one half, fold the other half over, and pinch the edges shut. Use a fork to crimp all around, brush on the egg mixture, and make 2-3 small cuts on top for steam.
07 -
Pop the pockets into the oven for 20-25 minutes. Turn the trays halfway through so they bake evenly. Pull them out when they’re golden, then let cool for a few minutes before eating.
# Notes:
01 -
These cheesy ham pockets freeze well! Let them cool, wrap them in foil, and pop them in the freezer.
02 -
You can reheat frozen ones! Use the microwave for 2-3 minutes or bake them straight from frozen at 350°F for about 20 minutes.
03 -
For deeper flavor, let your dough hang out in the fridge for 8-12 hours after making it.