One thing that I love to do is create things in the kitchen that are based off of childhood favorites. Peanut butter and jelly ice cream sandwiches definitely spring to mind, among countless others. Growing up, we’d almost always have a box of Hot Pockets in the freezer for quick meals/snacks, so when I spotted some puff pastry on sale awhile ago, I knew that a grown-up version of a cheesy hot pocket was exactly what I wanted to make.

The thing about these, is that while the puff pastry, ham and cheese are all delicious on their own, it’s really the mustard butter that makes them stand out. You only need a small smear of it, but it really takes these hot pockets to the next level. The mustard butter is sweet, savory, and tangy and really elevates the flavor of the ham and cheese and flaky puff pastry. One of my mom’s best friends, Sheryl, who has been reading this blog from the beginning, sent me these jars used in the pictures- and I am in love with them. Sheryl is also a fantastic cook and anything that she uses and loves, I’m inclined to believe that they are pretty awesome. I have been using them just as much, if not more, than my beloved Weck jars*, which is saying a lot. I love using glass jars to store food – I have completely ditched all of my plastic containers in favor for these, and I’m so glad that I have new additions to my kitchen now.

Ham and Cheese Hot Pockets with Mustard Butter

1 sheet of frozen puff pastry, thawed
Flour, for dusting
8 oz ham, rolled and cut into strips
8 oz cheddar, shredded
1 egg, plus a little water beaten, for brushing

Mustard Butter
(adapted slightly from My Recipes)

1/2 stick of unsalted butter, softened
1 Tbsp minced sweet onion
1 Tbsp spicy brown mustard
1 tsp honey
Salt

Preheat your oven to 475 degrees. On a floured surface, roll out the puff pastry sheet so it is about twice the size as it was, still in a rectangle. Cut the dough into 3 even strips lengthwise, and 4 strips the other way. You should have 12 mini rectangles.

In a bowl, combine the ham and shredded cheese. Take one of the rectangles and place about 1-2 tablespoons of the ham and cheese mixture on it. Brush the edge of the dough with the egg wash. Place another rectangle of dough on top (you may need to roll it out a little in order to stretch over the filling, I did) and crimp the edges with either your fingers or a fork. Cut a slit in the top to vent and set on a baking sheet with parchment paper or a silicon baking mat. Repeat with remaining pastry/filling.

Brush the tops of the hot pockets with the egg wash and place in the oven. Bake for about 20 minutes or until golden brown. Serve immediately with the mustard butter.

For the mustard butter, combine all of the ingredients, and season to taste with the salt.

If you want to freeze these, I would suggest freezing them before you brush the tops with the egg wash. I haven’t tried freezing them, but I’m sure they would turn out just the same, as long as you froze them before baking.

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