Good morning and welcome to the new and improved Twig and Berry Kitchen!
With the quarantine happening and a good amount of time on my hands now, I figured now more than ever is the time to revamp the site. I wanted to create a new flow where my most recent post will show front and center, and will be updated weekly, as well as a recipe archive for searchable recipes. I hope you like!
Now moving on to these incredible, comforting homemade hot pockets. Stuffed to the brim with ham, mashed potatoes, cheddar and gravy. Yes, you read that right, mashed potatoes and gravy. I had some left over from our Sunday Easter brunch and figured what better way to use the leftovers than a homemade hot pocket. Honestly, I was not expecting these to turn out as well as they did…
If you don’t have Easter leftovers or mashed potatoes on hand, these are just as incredible with ham, swiss and cheese in the middle of them.
I made some puff pastry from scratch since I had the flour and time. However, if you are at the store and can get your hands on some, it is just as good, if not better when you use pre-made since it also saves you time!
Next time I am at the store I am going to grab two frozen sheets of puff pastry just to have on hand for next time, since it isn’t really the most exciting dough to make from scratch.
This recipe is extremely simple, but bursting with comfort and that can be good right about now based on where you live. It snowed all day yesterday in Michigan and I was about ready to move to California. I called my mom this morning in Cleveland, Ohio and she said they also got a few inches. That would be exciting and all except that it’s April and it is spring.
Moving on…These can be thrown together for your next lazy Sunday morning breakfast or a quick appetizer. I made mind sort of big since I knew the people that were going to eat them would have a big appetite, however if smaller, they would be perfect small bites for a party or a snack.
All you do to make these is roll out one sheet of puff pastry on a floured surface, cut into 12-16 squares, stuff them with a few tablespoons of your favorite filling. Seal them with a second layer of puff pastry. I used a fork to seal the edges. Then brush with egg wash and bake for 12 minutes. They turn out golden and flakey every time. The cheese got all melty on the inside so when you pull them apart it made the perfect cheese pull.
Ham and Swiss Cheesy Hot Pockets
Ingredients
- 2 sheets frozen puff pastry
- 2-4 tbsp flour for dusting
- 12 slices ham
- 1 cup swiss cheese shredded
- 1 cup mashed potatoes
- 1/2 cup gravy
Instructions
- Preheat the oven to 375 degrees fahrenheit.
- Dust a work surface with a few tablespoons of flour and roll out your puff pastry so its about a foot long on all sides. Slice the puff pastry into 9-12 pieces depending on how many hot pockets you want to make.
- Fill each piece with one slice of ham, a tablespoon of cheese and if you are using mashed potatoes and gravy, a tablespoon of each. Leaving about a centimeter of space around the edges for sealing.
- Roll out your second piece of puff pastry and cut into the same amount of pieces as the first. Place each piece on top of the filled puff pastry and seal the edges with a fork by pressing down so the prongs make a mark but don’t tear the dough.
- Make an egg wash by whisking the egg with a tablespoon of water. Then brush the tops of the pastries with the egg wash, this helps them get golden brown and flaky in the oven.
- Bake the hot pockets 12-15 minutes in the oven until golden brown to your liking. Let them sit 5 minutes before chowing down so you don’t burn the roof of your mouth.
