Homemade Breakfast Hot Pockets (Print Version)
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1/2 cup cold unsalted butter, cubed
04 -
4-6 tablespoons ice water
→ Filling
05 -
4 large eggs, beaten
06 -
1/2 cup diced ham
07 -
1/2 cup shredded cheddar cheese
08 -
Salt and pepper to taste
09 -
1 tablespoon olive oil
# Instructions:
01 -
In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt. Cut in 1/2 cup of cold 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.
02 -
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 eggs, seasoning with salt and pepper to taste.
03 -
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
04 -
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.
05 -
Place the prepared pockets on the 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.
# Notes:
01 -
Keep the dough chilled until ready to use for easier handling.
02 -
Add herbs like parsley or chives to the egg mixture for added flavor.
03 -
Brush the tops with a beaten egg before baking for a glossy, crisp finish.