Homemade Hot Pockets
Source: combination of recipes
Dough:
2/3 cup whole milk
6 T unsalted butter
2 cups flour
1/2 tsp kosher salt
pinch baking powder
Filling:
12 oz combo of meat/cheese/veggies (1.5 oz per pocket)
Choice of: ham/cheddar, egg/ham/cheese, chicken/broccoli/cheddar, pepperoni/mozzarella/tomato sauce
Misc:
1/4 cup whole milk to seal pockets and brush for topping
Heat milk and butter together just until butter is melted, let cool to room temp.
Whisk together flour, salt and baking powder, mix in milk mixture until combined. Knead briefly and shape into a small rectangle. Cover and refrigerate for 1 hour.
On floured surface, roll dough into 12x20 inch rectangle. Cut into 8 squares, each 5x6 inches. Moisten edges with milk, place filling on half of rectangle, fold dough over and pinch with fingers or fork to seal edges. Place on parchment lined pan and refrigerate for 30 minutes.
Brush pockets with milk.
Bake at 400 for 15 minutes. Makes 8 pockets.