This one’s for Lou!
I was discussing the life-altering matter of Hot Pockets with my dear friend Lou last weekend. Personally, I haven’t had a Hot Pocket since I was 10 and I probably haven’t thought about them since that age either, but Lou had strong opinions on Hot Pockets, particularly regarding optimal temperature and preferred fillings.
He thought I should make homemade Hot Pockets for the blog. I said, No Way. He said, But wouldn’t they be good? You can use puff pastry. [Any man who knows what puff pastry is has a special place in my heart.] And you can fill them with ham and cheese and cauliflower.
Stop right there, I said. Cauliflower? No Way.
And so here I am, making homemade Hot Pockets, stuffed with ham and cheese and cauliflower (and broccoli and the garrrlic).
This is A Big Deal. I don’t make Hot Pockets in early December when I should be making Christmas cookies and Christmas Lamb and edible Christmas ornaments. It must mean I like him.
[I do like him… but then he had to up and move to Philadelphia and so now I like him just a teensy bit less. And I know what all you loyal blog friends are thinking, so I’ll just say it — Yes, in 2015, I am 2/2 in dating men who become geographically unavailable in order to move their professional lives forward. Either I have a type or I am a type — perhaps I am the type that runs men out of town? …That was rhetorical.]
Now, how awesome are these Homemade Hot Pockets? Awesome enough that the next boy will stay in town? YES. Flaky, buttery, light puff pastry — I’m talking perfect puff pastry — filled with the good fillings, the belly warming, comfort fooding fillings. Yes, Lou, even the cauliflower is good.
Too bad Hot Pockets don’t ship well or else I would be luring that Philadelphia boy back to the Carolinas with packages of Homemade Ham & Cheese (and cauliflower) Hot Pockets.
Homemade Ham & Cheese Hot Pockets
- 2 sheets frozen puff pastry 1 package, thawed
- 1 cup roughly chopped broccoli florets
- 1 cup roughly chopped cauliflower florets
- 4 garlic cloves minced
- 1 egg beaten
- 1 tablespoon water
- <span></span>10 slices sharp cheddar cheese I used Sargento Ultra Thin
- 10 slices deli ham
<span></span>Line 2 baking sheets with parchment paper and set aside. Flour your work surface and roll out each sheet of puff pastry to form a 10x15-inch rectangle. Cut each rectangle into 2 5x15-inch rectangles, then cut each of those rectangles into 5 3x5-inch rectangles. You should have 20 rectangles. Transfer to the baking sheets and place in the refrigerator until well-chilled.
While the puff pastry is chilling, steam broccoli and cauliflower until slightly tender. Remove from heat, stir in garlic, and set aside.
<span></span>Remove the puff pasty from the refrigerator. Top 10 rectangles with 1/2 slice of cheese. Then layer on 1 slice of ham. Divide the vegetable mixture evenly between the 10 rectangles, leaving a border. Top the vegetables with another 1/2 slice of cheese.
Mix the egg and water together to make an egg wash. Brush the egg wash along the borders of the rectangles. Close your Hot Pockets by placing a plain rectangle of puff pastry on top of a filled rectangle, sealing the edges with a fork. Refrigerate your 10 Hot Pockets for about 20 minutes before baking.
<span></span>Preheat your oven to 375 degrees F. Remove the Hot Pockets from the refrigerator and brush the tops with the remaining egg wash. Cut 3 vents, about 1/2-inch long, in the top of each Hot Pocket.
Bake, rotating once, until the tops are golden brown and the filling is bubbling, about 25 minutes. Let cool before serving.