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Recipe: Grown-Up Hot Pockets

  • March 19, 2014 - 1:09 PM

Grown-up Prosciutto and cheddar hot pockets

Serves 6.

Note: From Nealey Dozier of TheKitchn.com.

2 sheets frozen puff pastry, thawed according to package directions

1 c. freshly grated Cheddar cheese, packed (about 3 oz.)

• 3/4 tsp. cornstarch

• 1/4 tsp. ground mustard powder

• 1/2 c. evaporated milk

• 1/8 tsp. Worcestershire sauce

1/8 tsp. hot sauce, such as Tabasco

Kosher salt and black pepper, to taste

• 3 oz. diced prosciutto or ham

• 1 egg, lightly beaten

Directions

Unwrap 1 sheet of puff pastry on a clean work surface. Using a pizza cutter or sharp knife, cut the pastry lengthwise into 3 wide strips of equal size (follow the seams as a guide). Cut each strip in half crosswise for a total of 6 equal-sized rectangles. Transfer the rectangles to a parchment-lined baking sheet and repeat with remaining pastry sheet. Transfer the baking sheet to the refrigerator while continuing with the recipe.

Combine cheese, cornstarch and ground mustard in a small saucepan and toss to combine. Add evaporated milk, Worcestershire and hot sauce, and cook over low heat, whisking occasionally, until melted and smooth, about 5 minutes. Season with salt and pepper to taste. Stir in the prosciutto and set aside to cool slightly and thicken up.

Sort through the rectangles and remove the 6 widest to use as the tops, keeping the 6 narrower rectangles on the baking sheet to fill. Mound 2 to 3 tablespoons of the cheese mixture onto each rectangle, leaving a ½-inch space along the edges. Brush the space along the edges with the beaten egg and top with the larger rectangles of pastry. Gently press the edges of each pocket to adhere. Press a fork along all the sides to fully seal. Transfer the baking sheet to the freezer for 15 to 20 minutes before baking.

Meanwhile, preheat oven to 400 degrees. Remove the pan from the freezer. Lay a sheet of parchment over the “pockets” and nestle another baking sheet on top — this will prevent the pastry from puffing too high. Transfer the sheet pan(s) to the oven and bake for 15 minutes. Transfer the oven rack to the broiler position and remove the top baking sheet. Adjust oven setting to broil and continue cooking the pockets, rotating the pan as needed, until golden brown, 2 to 3 minutes. Cool for 10 minutes before serving.

To freeze the pockets, bake according to directions and allow to cool completely. Freeze in a single layer on a baking sheet, then transfer to an airtight zip-top bag and return to the freezer. To reheat, cover in aluminum foil and warm in a 350 degree oven, or cook in the microwave for 2 to 3 minutes until hot.

Nutrition information per serving:

Calories 600 Fat 42 g

Sodium 470 mg Sat. fat 13 g

Carbs 40 g Calcium 170 mg

Protein 15 g Chol 57 mg

Dietary fiber 1 g

Diabetic exchanges per serving: 2½ bread/starch, 1 high-fat meat, 7 fat.

© 2014 Star Tribune