Homemade Ham and Cheese Hot Pockets Recipe
Our Homemade Ham and Cheese Hot Pockets take a childhood and adultify it with caramelized onions, dijon mustard, gruyere, sharp cheddar, fresh thyme, and phyllo. And if you really want to relive your youth, you can always freeze what you don’t eat, then microwave it later.
PREP TIME
1 hour
COOK TIME
25 mins
SERVINGS
8
Ingredients
- 2 17.3 oz boxes puff pastry sheets
- 1 onion, diced
- ~1.5 lbs smoked ham, sliced
- 16 oz yellow sharp cheddar, grated
- 6 oz gruyère cheese, grated
- Dijon mustard, to taste
- 2 eggs, whisked for brushing
- Fresh thyme, to taste
COOKING INSTRUCTIONS:
Homemade Ham and Cheese Hot Pockets
- Thaw pastry at room temperature for 30 mins.
- Sauté onions. Cool to room temperature.
- Preheat oven to 400º.
- Cut each pastry sheet in half. Build hot pocket by laying 1 piece of pastry flat, then on one half of the pastry layer cheddar, gruyere, thyme, ham, onion, mustard, gruyere, cheddar. Fold pastry over top of filling, then pinch together open ends of pastry to form hot pocket. Repeat until all pastry pieces have been formed into pockets. Poke top of each pocket with fork to allow steam to escape.
- Brush top of each pocket with egg wash. Bake hot pockets for 20-25 minutes or until golden brown. Serve immediately.
PAIRINGS:
Homemade Ham and Cheese Hot Pockets
American Brown Ale
Syrah
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