Hot Pockets Recipe
Hot Pockets are great alternatives to pizza, and they are easy to make . And besides they are very delicious . so I would be sharing with you these easy home made Hot pocket recipe. I got them from climbhighak,
I got off to a quick start by doing a classic French onion soup served in a sweet onion.
That little bit of soup right there was at least 2 days of cooking. A proper beef stock starting with soup bones takes time. In the end though the container was just in the way. The soup kicked ass but was much, MUCH better in a regular bowl. Lets jump to the real recipe!!
How to Make Hot Pockets Recipe
I used a very traditional recipe for the pastry. 2 parts flour, 1 part butter/lard, and some salt that is cut together with a pastry cutter. It is then brought together with some cold water. Basically it is a recipe my Mom taught me for peach cobbler crust. Only difference is she uses butter flavored Crisco. I am of the opinion that lard and high fat Irish butter makes a better tasting anything.
When you get it to this stage, you start adding ice cold water. Most recipes say to add a Tblsp at a time. That takes forever. I just added about a 1/8th cup to 8oz of flour and 4oz of fat.
Just mix it around with one hand and gently push it together. You aren’t trying to knead it. Just bring it together in a ball. I am of the opinion that a little moist is better than a little dry. When you go to roll out the pastry you will thank me for that tip.
Wrap up the ball in some plastic and refrigerate for at least 30 minutes. Pull it out and divide into 4ths. Roll out into about 6-7 inch circles. I polished them up a bit by using a plate to cut them nice and round.
The filling can be just about anything you want. For the Cornish version I went with sliced skirt steak, rutabaga, potato, and onion that I seasoned heavily with kosher salt and fresh cracked pepper. They tasted amazing. After talking with someone in the know about Butte Montana style pasties, I tried a version covered in a kind of beef gravy. It was actually demi-glace with some beef stock to thin just a bit.
Not real pretty but damn was it tasty.
Now on to the Hot Pockets (sung just like Gaffigan does in the video). I decided on two versions. A ham, cheddar from Lena Il., and broccoli was first and then a pizza pocket with hot Italian sausage from my butcher, low moisture mozzarella, a couple slices of pepperoni, some grated parmesan, a couple of torn basil leaves, and some marinara .
Assemble your pockets. I put these together and after taking the photo, added just a Tblsp of sauce.
Just like any sealed dough, you brush the edges of this with eggwash. I added a bit of 1/2 & 1/2 to mine. Then fold over gently and crimp the edges. My first one earlier this month was crazy ugly. These came out much better. I finished the crimp with the tines of a fork.
Resist the urge to overstuff. I always ride that line. Then brush with eggwash and put into a 425 F oven. I used a sheetpan lined with parchment but a greased cookie sheet will work just as well.
Aren’t those pretty? Now I am wondering what they would have looked like without the eggwash.
Plate simply with some of your marinara and a little basil. I put the flower there for the photos but to eat, I actually tore up a bunch of basil because I love the stuff.
These were brushed again after 25 minutes and baked for another 20 for a total of 45 minutes