Cheese and Charcuterie Hot Pockets
When I was younger I would beg my mom to buy me hot pockets and she would indulge me every now and then. I loved them when I was younger, but I recently tried one and it wasn’t all that I remembered it to be. That might have to do with the fact that I was impatient and didn’t warm it enough and so the middle was cold. Then I just ate it cold anyway because I was lazy. These Cheese and Charcuterie Hot Pockets are a grown up version that you can whip up in no time. I think they taste 100 times better than the frozen kind. The grocery store does all the work for us thanks to frozen puff pastry. They’re filled with grainy mustard, fig jam, prosciutto, capicola or salami, and brie cheese. Finish it off with a drizzle of honey and you’d swear you were eating from your favorite cheese board.
If you were a big fan of pizza hot pockets as a kid, then you’ll love these. They’re a bit more sophisticated and would be a great addition to snack time cocktail hour. Be sure to let me know what you think below. As always, thank you so much for reading and following along!
Cheese and Charcuterie Hot Pockets
Equipment
- Baking sheet
- Pastry Brush
Ingredients
- 19 ounces frozen puff pastry squares thawed
- 1/4 cup grainy mustard
- 1/4 cup fig jam
- 6 ounces sliced prosciutto
- 6 ounces sliced salami or capicola
- 4 ounces brie cheese sliced
- 1 large egg whisked with a splash of water
- 1/4 cup grated Parmesan cheese
- 1 teaspoon coarse black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- If your puff pastry isn’t already sold in squares, unroll the thawed sheets and cut into 8 equal squares. Working with one square at a time, spread each with a teaspoon of mustard and a teaspoon of fig jam. Place a slice of prosciutto and salami on top. You might have to fold each to make them fit. Then top with a slice of brie. Brush the edges of the puff pastry square with egg wash and then fold over in half to form a rectangle. Use a fork to seal and crimp the edges. Transfer to the prepared baking sheet and repeat with the remaining puff pastry.
- Once all the hot pockets have been filled and sealed, use a sharp pairing knife to make a couple of slits on top of each. This will allow steam to escape. Brush them each liberally with egg wash. In a small bowl, mix together the parmesan and black pepper and sprinkle on top of the puff pastry.
- Bake until deep golden brown and flaky, 20 to 25 minutes. Remove from the oven and allow to cool slightly before eating. Enjoy!
