Breakfast Ham, Egg & Cheese Pockets (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1/2 cup cold unsalted butter, cubed
04 -
4–6 tablespoons ice water
05 -
4 large eggs, beaten
06 -
1/2 cup diced ham
07 -
1/2 cup shredded cheddar cheese
08 -
Salt and pepper to taste
09 -
1 tablespoon olive oil
# Instructions:
01 -
In a large mixing bowl, whisk together the flour and salt. Add cold, cubed butter and cut into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough just comes together. Don’t overmix. Form dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
02 -
In a skillet over medium heat, warm olive oil and scramble the eggs until just set. Remove from heat. Mix in the diced ham and cheddar cheese with the cooled scrambled eggs. Season with salt and pepper.
03 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 12 equal rectangles. Spoon filling onto one half of each rectangle. Fold over and press the edges to seal. Crimp with a fork.
04 -
Place on the baking sheet and bake for 20–25 minutes until golden brown. Let cool slightly before serving.