Ham & Cheese Pockets (Print Version)
# Ingredients:
→ Dough
01 -
1 and 1/3 cups warm water (about 100 to 110°F)
02 -
2 and 1/4 teaspoons instant yeast (a standard packet)
03 -
1 tablespoon white sugar
04 -
2 tablespoons olive oil, plus a little extra for greasing
05 -
1 teaspoon table salt
06 -
3 and 1/2 cups all-purpose flour (roughly 450 grams)
07 -
1 beaten egg mixed with 1 tablespoon milk for brushing
→ Filling
08 -
8 thin slices of sharp cheddar cheese (or about 2 cups shredded)
09 -
16 thin pieces of deli ham (or around 2 cups cubed)
# Instructions:
01 -
Stir warm water, yeast, and sugar together in a big bowl. Cover it up and wait about 5 minutes until you see foam. If you’ve got a stand mixer, attach the dough hook for this step.
02 -
Pour in olive oil, salt, and flour into the yeast mixture. On low speed, blend it for about 2 minutes so it all comes together.
03 -
Spend 5 minutes kneading the dough either by hand on a floured surface or with the mixer. If it's too sticky, only lightly dust with flour. You're aiming for it to feel soft but not completely dry. It should spring back slowly when poked or pass the windowpane test.
04 -
Grease a bowl and place your dough in it, turning it around to coat. Cover using a towel, plastic wrap, or foil. Let it sit in a warm spot for about 1-1.5 hours until it puffs up and doubles in size.
05 -
Turn your oven to 400°F to preheat. Cover two baking trays with either parchment paper or silicone mats.
06 -
Deflate the dough and cut it into 8 equal pieces. Roll each into a 6×4-inch rectangle. Place ham and cheese on one side, fold over the other side, and seal the edges. Use a fork to crimp them, brush with the egg wash mixture, and slice 2-3 small vents on top.
07 -
Place trays in the oven and bake for 20-25 minutes until the tops turn golden. Turn the trays halfway through baking. Let them cool for a bit before digging in.
# Notes:
01 -
These cheesy ham pockets freeze well! Wait for them to cool, wrap in foil, and store in the freezer.
02 -
To warm frozen pockets, pop them in the microwave for 2-3 minutes or bake at 350°F for around 20 minutes straight from the freezer.
03 -
For added flavor, let the dough rise slowly overnight in the fridge (8-12 hours).