Homemade Breakfast Hot Pockets (Print Version)
# Ingredients:
→ For the Pastry
01 -
2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1/2 cup cold unsalted butter, cubed
04 -
4-6 tablespoons ice water
→ For the 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 flour with salt. Cut in cold unsalted butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
02 -
Gradually add ice water, stirring just until the dough comes together. Avoid overworking to keep it flaky.
03 -
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to allow gluten to relax and butter to firm up.
04 -
Heat olive oil in a skillet over medium heat. Add beaten eggs and scramble just until set but still moist. Remove from heat and let cool slightly.
05 -
Stir diced ham and shredded cheddar cheese into the cooled scrambled eggs. Season with salt and pepper to taste.
06 -
Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
07 -
Roll out the chilled dough on a lightly floured surface to about 0.6 cm (1/4-inch) thickness. Cut into 12 equal rectangles.
08 -
Spoon an equal amount of filling onto one side of each rectangle. Fold dough over filling and press edges together to seal. Crimp edges with a fork.
09 -
Place prepared pockets on the baking sheet, ensuring they do not touch each other.
10 -
Bake for 20-25 minutes or until golden brown and crisp.
11 -
Allow hot pockets to cool on the baking sheet for a few minutes before serving to let the filling set slightly.
# Notes:
01 -
These breakfast pockets can be frozen after cooling completely. Wrap individually in foil and freeze for up to 2 months.
02 -
To reheat frozen pockets, unwrap and microwave for 1-2 minutes or bake at 175°C (350°F) for 10-15 minutes.