Sunday Brunch: Homemade Hot Pockets
Homemade Hot Pockets
Servings: 6
One package frozen puff pastry (2 sheets per package); make sure to thaw overnight or 45 minutes before preparation.
1 cup cooked ham (I bought the cubed kind for use in omelets)
1 cup mild cheddar cheese, shredded (sharp would be tasty too)
1 egg, beaten for egg wash (to “glue” pockets together and brush on top)
Other possible ingredient ideas:
– Eggs/sausage
– Pepperoni/Cheese/Marinara Sauce
– Turkey/Cheese
Prep Day: Preheat oven to 375 degrees.
Line baking sheet with parchment paper. If you don’t have this paper, then spray pan with non-stick spray.
Roll out each thawed puff pastry.
Cut each sheet into 6 rectangles. You will have 12 total rectangles.
Place ham and cheese on 6 rectangles.
Brush egg wash along sides of rectangle.
Place matching rectangle on top and press together using end of fork.
Poke 2 or 3 holes in the top of each pastry.
Wrap them individually with plastic wrap before freezing and place in a freezer bag. Freeze.
Serve Day: Thaw. Brush with egg wash. Bake for 25-30 minutes, or until golden brown. Allow to cool for a few minutes. Do not want to burn mouth.
Side Dish ‘n’ Saturdays: Green Beans Stewed With Tomatoes
Green Beans Stewed With Tomatoes
Serves 4
1 lb green beans (can also use fennel, asparagus or broccoli instead)
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
2 garlic cloves, crushed
1 teaspoon dried basil
2 ripe tomatoes, diced
1 tablespoon balsamic vinegar
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
Prep Day: Trim ends of beans; cut into 1 1/2 inch lengths. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well. In a large non stick skillet, heat oil and add onion, garlic and basil. Cook for 2 minutes or until softened. Add remaining ingredients, except beans, and cook for 3 minutes then add beans. Simmer for an additional 5-10 minutes until tender, stirring often. If necessary add more water to keep mixture moist. Label and freeze in freezer bags or freezer containers for up to 4 months.
Serve Day: defrost in fridge overnight and then reheat. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.
Northerly Nosh 