Ham and Cheese Hot Pockets
Get ready to indulge in the ultimate comfort food with these homemade Ham and Cheese Hot Pockets! Perfect for a quick lunch, snack, or on-the-go meal, this recipe features a buttery, flaky pastry made from scratch, generously stuffed with savory chopped ham and gooey cheddar cheese. With just 20 minutes of prep time and a short bake, these pockets come together effortlessly, delivering warm, golden perfection straight from the oven. The homemade dough, enriched with cold butter and baked to a puffed, golden crust with an egg wash finish, adds an artisan touch that store-bought versions simply can't match. Serve them warm as a satisfying family meal or make them ahead for a convenient snack that refrigerates and reheats beautifully. Perfect for busy weekdays or cozy weekend baking, these Ham and Cheese Hot Pockets are a crowd-pleaser you'll make on repeat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Milk
- 1 cup Cooked ham (chopped)
- 1 cup Shredded cheddar cheese
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk and stir just until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently a few times. Roll the dough out to about 1/4-inch thickness.
Cut the dough into 6 rectangles of equal size (approximately 4 x 6 inches each).
For each rectangle, place a small handful of chopped ham and shredded cheddar cheese in the center, leaving a 1/2-inch border around the edges.
In a small bowl, whisk the egg with the water to make an egg wash.
Brush the edges of each rectangle with the egg wash, then fold the dough over the filling to create a pocket. Press the edges firmly with a fork to seal.
Transfer the hot pockets to the prepared baking sheet. Brush the tops of the pockets with the remaining egg wash to ensure a golden-brown finish.
Bake in the preheated oven for 12-15 minutes, or until the hot pockets are golden and puffed.
Allow the hot pockets to cool for a few minutes before serving. Enjoy warm or refrigerate leftovers for up to 3 days (reheat as needed).
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
