Remember Hot Pockets? Imagine a homemade hot pocket, with fresh, flaky crust, real cheese, and perfectly crisp-cooked broccoli. That is what this recipe produces, and it is fantastic.
Pie Dough Ingredients:
- 2 cups flour
- 1/3 cup Olive Oil
- 1/2 cup ice water
- Milk and Egg white (optional, for brushing)
Pie Dough Instructions:
- Pour the flour in a bowl and drizzle the oil on top. Use a whisk or pastry mixer to mix them together, to the point where there are coarse cornmeal-like crumbs.
- Add in the ice water a tablespoon at a time, mixing with a spoon, until the dough is moist enough to hold together in a ball. You may not need all of the water.
- Divide the dough into 4 sections, roll each one out on a well-floured surface, pressing the edges together as they separate. The goal is to have 3 small circles, about 6-10″ diameter (the thinner the better).
- Transfer to a cookie sheet and move them to the refrigerator to chill for 20 minutes. Meanwhile, preheat your oven to 400 degrees Fahrenheit.
- 1/2 cup chopped fully cooked ham
- 1 cup chopped broccoli
- 1/2 white onion
- 1/2 cup 2% cheddar cheese
- 1/4 cup loosely packed brown sugar
- 2 tsp. garlic powder
- 1 tsp. dry mustard
- 1/2 tsp. thyme (optional)
- Black Pepper, to taste
- Mix all of the filling ingredients together in a large bowl and stir, until the spices and brown sugar are well-distributed.
- Take your pie crusts out of the refrigerator. Sprinkle a little cheese in each circle. Add as much filling to each as you can fit, then add another sprinkle of cheese.
- Stretch the circle in half, and press the edges together. Repeat for each turnover.
- Brush the crusts with a little milk and egg white (optional).
- Sprinkle a very small amount of cheese on top of each one, and press the edges with the tip of a fork for decoration.
- Bake for 18-22 minutes at 400 degrees, until the cheese is melted and bubbly, and the crust is turning a light golden brown.
A few notes on the instructions – first off, I didn’t precisely measure all the spices, so feel free to improvise according to your own tastes. Also, when chopping the broccoli, in this recipe it is fine to use the stems of the broccoli, not just the dark green “tree tops”, just slice them thinly and mix them up with the rest. Finally, if you would like to take a short-cut and buy refrigerated pre-made pie dough, I’m sure that would work too, although the recipe shown here was truly wonderful and much healthier than anything you’ll find in the grocery store dairy aisle.
Serve with a simple green salad for a warm, well-balanced meal that will really hit your comfort food spot.