Homemade Ham and Cheese Hot Pockets Recipe

Name: Homemade Ham and Cheese Hot Pockets
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
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

Food Recipes | Gameday | Sandwiches

Jump To Recipe

Leave A Review

These Homemade Ham and Cheese Hot Pockets used to play outside all day when they were kids, and they won’t forget to tell you about it. Those overalls and flannel shirts and pleated plaid mini-skirts—they wore them first. They called it the “worldwide web” before you called it the “internet”. The songs that got them through their awkward teen years are now just background noise at football games. They drank water straight out of the hose. They didn’t come home till the streetlights came on. Then the Towers fell. Then the wars came. Then student debt. Then 2008. Then the smartphones. Then graduate degrees for entry level jobs. Then skyrocketing rent. Not an affordable house in sight. The goalposts kept moving. Then COVID. Then AI. The end of the world has always been right around the corner. They were the generation that didn’t want to grow up, but were already too old. But, hey, at least they can have a beer with their Hot Pockets now.

PREP TIME

1 hour

COOK TIME

25 mins

SERVINGS

Ingredients

(1) 17.3 oz box Pepperidge Farm puff pastry sheets
2 Tbsp butter
1/2 onion, diced
Salt, to taste
Pepper, to taste
12 oz deli-sliced Black Forest ham
16 oz yellow sharp cheddar, freshly grated
6 oz gruyère cheese, freshly grated

Dijon mustard, to taste
2 eggs, beaten for brushing
Fresh thyme, to taste

Ham and Cheese Hot Pockets sliced in half on a white plate with a yellow onion in the background

COOKING INSTRUCTIONS:
Homemade Ham and Cheese Hot Pockets

Thaw pastry according to package directions. Then keep sealed and refrigerated until ready for use.
Melt butter in a medium pan over medium-high heat. Sauté onions until caramelized, about 15 mins. Season with salt and pepper. Remove pan from heat and set aside.
Preheat oven to 400º.
Remove both pastry sheets from package. Unfold each sheet and lay them flat on a working surface. Using a rolling pin, gently roll out each pastry sheet until creases disappear. Cut each pastry sheet in half so that you now have 4 rectangular sheets. Brush ~1” of egg wash around the edge of half of each sheet so that when you fold the sheet over later, it’ll help it to seal.
Build each hot pocket by layering ingredients on one half of the sheet so that you’ll eventually be able to fold the sheet over top the ingredient layers to form a square-ish shape. Layer cheddar, gruyere, thyme, ham, onion, mustard, gruyere, then cheddar. Fold pastry over top of filling, then pinch together open ends of pastry to form hot pocket. If necessary, use the flat side of a spatula to press the edges together. Repeat until all pastry sheets have been formed into pockets. Brush top of each pocket evenly with egg wash. Using a fork, poke holes over top of each pocket to allow steam to escape.
Bake hot pockets in oven for 20-25 minutes or until golden brown. Remove and let set for 5 mins. Serve immediately.