Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4–6 tablespoons ice water
- 4 large eggs, beaten
- 1/2 cup diced ham
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt.
- Cut in 1/2 cup of cold, uncubed unsalted butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
- Gradually add 4-6 tablespoons of ice water, stirring just until the dough comes together. Avoid overworking the dough to keep it flaky.
- Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to allow the gluten to relax and the butter to firm up.
- For the filling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the beaten eggs and scramble just until set but still moist. Remove from the skillet and let cool slightly.
- Stir diced ham and shredded cheddar cheese into the cooled scrambled eggs, seasoning with salt and pepper to taste.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut the dough into 12 equal rectangles.
- Spoon an equal amount of the egg, ham, and cheese mixture onto one side of each rectangle.
- Fold the dough over the filling to cover it, pressing the edges together to seal. Crimp the edges with a fork to ensure they are well sealed.
- Place the prepared pockets on the prepared baking sheet, ensuring they do not touch each other.
- Bake in the preheated oven for about 20-25 minutes or until the pockets are golden brown and crisp.
- Allow the hot pockets to cool on the baking sheet for a few minutes before serving to allow the filling to set slightly for easier eating.