I received a request from a friend to attempt hot pockets. Well, ask and you shall receive. I chose to make a few different variations:
– broccoli and cheddar
– monterey jack with broccoli
– medium cheddar + monterey jack
– medium cheddar + pepperjack with chicken
– pepperjack with chicken
In the end, I think the pepperjack with chicken was my favorite variation because the pepperjack cheese gave the most flavor payoff. A smoked cheddar would also be a great cheese to use.
Feel free to experiment with different fillings to suit your dietary and flavor preferences.
Homemade hot pockets – can be made dairy free with a dairy free cheese like daiya. Can be made vegan with chicken substitutes (or you can skip all together). Can also be made gluten free by subbing a gluten free flour. Bob’s Red Mill has a great line of gluten free baking flours, however, I can not vouch for the end results.
makes 7-10 hot pockets
– 3 cups whole wheat flour
– 1 1/2 cups warm water (make sure you water isn’t too hot otherwise it will kill your yeast)
– 1 tbsp sweetener of choice
– 2 1/4 tsp yeast
– 2 tbsp oil of choice
Fillings (feel free to experiment with fillings – these are the fillings I used)
– 1 1/2-2 cups cheese (I used medium cheddar, monterey jack, and pepperjack)
– 3/4 cup chopped chicken (cooked)
– 3/4 cup broccoli
– 1 egg white
– few tablespoon water
1) To make your dough combine your water, sweetener, and yeast in a mixer or a large bowl and let sit for 10 minutes. Add in your flour and oil and mix until your dough forms – your dough should not be sticky. Knead for a few minutes then oil your bowl, place your dough in the bowl, cover with a towel, and let sit in a warm place for ~1 hour or until your dough doubles in size. Protip: To help my dough rise, I preheat my oven to 350 degrees F and place my bowl on top of the oven.
2) While your dough is rising, prepare your fillings. Slice your cheese, prepare your chicken, cook your veggies, etc. Set these aside.
3) Once your dough has risen, spray a cookie sheet and preheat oven to 425 degrees f. Roll out your dough on your cookie sheet then place your fillings in the middle of your dough (see picture below).
4) Fold up the ends of the dough so your fillings are completely enclosed (will resemble a very large burrito). With a sharp knife, cut your ‘burrito’ into equal pieces. Pinch the dough around the openings where you cut so your fillings are enclosed. Be sure to pinch the dough closed as best you can so your fillings don’t fall out when your hot pockets are baking.
5) Place your hot pockets a couple inches away from each other so they have room to expand in the oven. Bake for 15 minutes. For a ‘shiny’ finish on top, combine an egg white and a few tablespoons water in a small bowl and brush on the tops of your hot pockets at the 10 minute mark.
Question of the day:
Do you like hot pockets? If yes, what was your favorite flavor combination?