Homemade Hot Pockets

Jess_FinsUp's Note:

My fiancee loves to grab a hot pocket for a snack when he comes home from work. Once I figured out how easy these were to make at home, I quit buying the ones from the store! You can sub any ingredients you would like to. I've made them as a "hand-held" taco, pizza, and buffalo chicken. You can also change the size you cut them, too. The larger they are, the easier they are to stuff!

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 18.0 pockets

• 3 1/2 cups all-purpose flour
• 3/4 cup shortening
• 1 teaspoon salt
• 1 cup cold water
• 1 large egg

Directions:

1. Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.
2. With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).
3. On a lightly-floured surface, form the dough into two equal rounds.
4. Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.
5. Beat the egg with one teaspoon of water. Set aside.
6. Preheat oven to 400°.
7. On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).
8. Repeat with all of the dough. Any scraps I usually make some more.
9. Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.
10. Taco - seasoned taco meat, topped with cheddar cheese.
11. Pizza - pizza sauce, mozzarella cheese, pepperoni.
12. Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.
13. Repeat with remaining rounds.
14. Brush all of the hot pockets with the remaining egg wash.
15. Bake for 20-25 minutes, or until the tops are golden brown.

Reviews

[Chef #497436]

The crust was not like the real Hot Pockets at all. Rather than being a bread crust, it was more of a pastry crust. A hard, flat, unappetizing pastry crust. The filling tasted good and the whole process was easy to make, but I would want either a soft, flaky pastry crust or a bread crust.