Homemade Ham & Cheese Pockets (Print Version)
# Ingredients:
→ Dough
01 -
1 and 1/3 cups warm water (between 100-110°F)
02 -
2 and 1/4 teaspoons instant yeast (one standard packet)
03 -
1 tablespoon granulated sugar
04 -
2 tablespoons olive oil, plus extra for greasing
05 -
1 teaspoon salt
06 -
3 and 1/2 cups all-purpose flour (about 450g)
07 -
1 large egg beaten with 1 tablespoon milk for egg wash
→ Filling
08 -
8 slices sharp cheddar cheese (or 2 cups shredded)
09 -
16 thin slices deli ham (or 2 cups cubed ham)
# Instructions:
01 -
Mix warm water, yeast, and sugar in a large bowl. Cover and let it rest for 5 minutes until foamy. If using a stand mixer, use the dough hook attachment.
02 -
Add olive oil, salt, and flour to the yeast mixture. Mix on low speed for 2 minutes until everything comes together.
03 -
Knead for 5 minutes either in the mixer or by hand on a lightly floured surface. Add minimal flour if sticky - you want a soft, slightly tacky dough. It's ready when it slowly bounces back after poking or passes the windowpane test.
04 -
Place dough in an oiled bowl, turning to coat. Cover with foil, plastic wrap, or a kitchen towel. Let rise at room temperature for 60-90 minutes until doubled in size.
05 -
Preheat oven to 400°F and line two baking sheets with parchment paper or silicone mats.
06 -
Punch down the risen dough and divide into 8 equal pieces. Flatten each piece to about 6×4 inches. Add cheese and ham to one side, fold the other side over, and pinch edges to seal. Crimp edges with a fork, brush with egg wash, and cut 2-3 slits on top for venting.
07 -
Bake for 20-25 minutes until golden brown, rotating baking sheets halfway through. Let cool slightly before serving.
# Notes:
01 -
These homemade ham and cheese pockets are freezer-friendly! After cooling, wrap individually in foil and freeze.
02 -
To reheat frozen pockets, microwave for 2-3 minutes or bake at 350°F for 20 minutes (no need to thaw).
03 -
For extra flavor, prepare the dough ahead and let it rise slowly in the refrigerator for 8-12 hours.