Ham & Cheese Stuffed Pouches (Print Version)
# Ingredients:
→ Dough
01 -
1 and 1/3 cups lukewarm water (around 105°F)
02 -
2 and 1/4 teaspoons quick yeast (single packet)
03 -
1 tablespoon white sugar
04 -
2 tablespoons virgin olive oil, with extra for bowl coating
05 -
1 teaspoon table salt
06 -
3 and 1/2 cups regular flour (roughly 450g)
07 -
1 large egg mixed with 1 tablespoon milk for brushing
→ Filling
08 -
8 slices strong cheddar (or 2 cups grated)
09 -
16 slim pieces deli ham (or 2 cups diced ham)
# Instructions:
01 -
Combine lukewarm water, yeast and sugar in a big bowl. Put a cover on it and wait 5 minutes till it's bubbly. Got a stand mixer? Pop on the dough hook.
02 -
Drop in the olive oil, salt and flour into your yeast mix. Stir on low for 2 minutes until everything sticks together.
03 -
Keep working the dough for 5 minutes, either with your mixer or by hand on a floured counter. Don't go crazy with extra flour - you want it soft and a bit sticky. It's good to go when it slowly springs back after you poke it or stretches thin without breaking.
04 -
Put your dough in an oily bowl, flip it around to get it coated. Cover it with something like foil, plastic or a clean towel. Leave it at room temp for 60-90 minutes until it's twice as big.
05 -
Heat your oven to 400°F and put parchment or silicone mats on two baking trays.
06 -
Push down the puffy dough and cut it into 8 same-sized chunks. Flatten each into a 6×4 inch oval. Put cheese and ham on one half, fold the other half over, and squeeze the edges shut. Press edges with a fork, brush with the egg mix, and make 2-3 small cuts on top for steam.
07 -
Stick them in the oven for 20-25 minutes until they're nice and brown, switching the trays halfway. Let them cool a bit before you eat.
# Notes:
01 -
You can freeze these tasty ham and cheese parcels! Just let them cool down, wrap each one in foil and throw them in the freezer.
02 -
When you want a frozen pocket, zap it in the microwave for 2-3 minutes or bake at 350°F for 20 minutes straight from frozen.
03 -
Want them tastier? Make the dough early and let it slowly rise in your fridge for 8-12 hours.