Hello Monday! We meet again.
I had a great weekend. It included such indulgent activities as going to Target just because I like it there, seeing Mission: Impossible – Ghost Protocol, and taking a delicious nap after church. But now the time for such antics is past, and Monday has arrived, holding a hysterical alarm clock. Time for coffee!
In addition to all of the above, this past weekend I took a risk and tried out homemade hot pockets, using puff pastry and the ingredients from an excellent panini my mom has made several times.
Warning: there is a tiny bit of measuring/math involved in this scenario. A ruler is a definite must for this recipe.
I was so excited when these emerged from the oven looking just like real hot pockets! The pastry puffed perfectly and the filling was cooked just right. The flavors of the roast beef, pesto and mozzarella came together in perfect unity. I should mention that they were a little on the rich side (which is not really an issue for me personally).
For those who don’t care for roast beef or pesto, there are other options! Fill these with whatever you think is tasty! I think almost anything you would put on a pizza or in a panini would be interesting to try.
Hot Pockets with Roast Beef, Pesto and Mozzarella
Makes 10 hot pockets
All-purpose flour, for work surface
2 sheets (1 package) frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water, for egg wash
For the filling:
5-7 tablespoons basil pesto
Approximately 5 oz thinly sliced cooked deli roast beef (or just less than one large slice per hot pocket)
10-12 deli-style slices mozzarella cheese
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
Flour your work surface so the puff pastry doesn’t stick. Unfold one sheet of the thawed pastry. Roll it out into a 10 by 15-inch rectangle. Using a ruler, cut the rectangle into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Repeat with the other sheet of pastry. Transfer the 20 rectangles onto your baking sheets and chill until they are cold.
Spread a small spoonful of basil on 10 of the rectangles, leaving a border. (Be careful not to include too much oil.) Add a few strips of roast beef on top, and a few strips of cheese. Be careful not to add too much filling.
Brush the borders with the egg wash. Lay the remaining pastry rectangles on top. Use a fork to seal the border (make sure the borders are firmly sealed, or the filling will bubble out while baking). Refrigerate for another 20 minutes or so.
Remove from the refrigerator. Brush the tops with the remaining egg wash. Cut three vents, about 1/2-inch long, in the top of each pie.
Bake, rotating once, until the tops are golden and the filling is bubbling, about 25-30 minutes. Cool on a wire rack before serving.