Homemade Ham & Cheese Pockets
2 hrs 15 minMakes 8 pockets
Soft, pillowy yeast dough pockets filled with ham and cheese, baked until golden.
| prepPreheat oven to 400°F / 204°C | ||||||||
| prepLine 2 large baking sheets with parchment paper or silicone baking mats | ||||||||
| 320 ml warm water (100–110°F / 38–43°C) | Whisk water, yeast & sugar, rest 5 min | Add oil, salt & flour, beat 2 min | Knead 5 min until soft, tacky dough | Oil bowl, cover & rise 60–90 min until doubled | Punch down, divide into 8 pieces | Flatten, fill with cheese & ham, fold & seal | Brush with egg wash, cut 2–3 air vents | Bake 400°F / 204°C, 20–25 min until golden |
| 7 g instant yeast | ||||||||
| 13 g granulated sugar | ||||||||
| 30 ml olive oil, plus more for pan and brushing | ||||||||
| 1 teaspoon salt | ||||||||
| 450 g all-purpose flour (spooned & leveled) | ||||||||
| 1 large egg | ||||||||
| 1 tablespoon milk | ||||||||
| 8 slices cheese or 200 g shredded (sharp cheddar) | ||||||||
| 16 thin slices deli ham or 300 g cubed ham | ||||||||
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