Have you ever heard Jim Gaffigan's bit about Hot Pockets? It's hilarious and of course, every time I utter the words, probably only while in conversation with Jake, I find myself reciting them in an off key warble.
Last summer Jake ate (not had - watch the video) his first Hot Pocket at a friend's house. To say the least, I was mortified - have you ever read the label? I told him then and there I could make a better Hot Pocket. A homemade Hot Pocket.
I've made them a few times in the past. Lately I've begun to feel nest-y and frugal since school is starting. Making a bunch of them for future lunches seemed a good thing to do.
I admit to using purchased pie dough. It was around for experimental reasons. (seriously) If I don't make it (usually just for work), I buy it at Trader Joe's. It's really pretty good and made with all butter.
You can roll them into rounds, cut them into squares or use a nifty hand pie mold from my favorite kitchen equipment store. I baked an inexpensive ham slice and cut it into pieces then tossed it with cheddar and Swiss cheeses. My original intention was to saute some green onions but - I forgot.
Run a damp finger around the edge of the bottom crust before draping the filling with the top crust.
This helps prevent gooey cheese leaks, too.
A neat little pocket, pie or pasty.
Press the edges with a fork.
Vent it so the top doesn't blow.
This is definitely a time to use the silpat for easy clean up.
It's probably not a good idea to put them in the oven straight away. I let them firm up in the fridge a bit first. I made a whole bunch of them and froze them thinking once school has started, I can bake them off and send them in lunch boxes.
They are Henry Approved.
A few things. No, I didn't make the crust, and yes, I forgot to add "aromatics" and I could have spent more time putting them together and added a nice glaze to ensure a super golden brown crust perfect for photography.
But really, they are just Hot Pockets.
At least they won't be cooked in a dirty microwave.
Watch the video.