Sunday, February 2, 2014

Ham and cheese pockets

These made a perfect, filling, 500-calorie dinner. They were also relatively quick to prepare, as far as yeast-leavened doughs are concerned. The potato and the sour cream in the bread make these rolls moist and tender.

3 cups flour
2 medium Russet potatoes
2 tsp yeast
1 tsp sugar
2 tsp salt
0.75 cup sour cream
0.5 cup water
0.5 lb cooked, smoked ham
1 medium onion
4 oz cheddar cheese
1 egg
6 tbsp sour cream

Boil the potatoes and press them through a potato ricer. Mix with the flour, yeast, salt and sugar.

Add the sour cream and the water, the mixture should come together to a relatively sticky dough. Place into a lightly-oiled bowl, cover and allow to rise for 40 minutes in a warm place.

Dice the ham, sautee the onions with butter for 5 minutes, shred the cheese, beat the egg.

When the dough is risen, roll it out on a lightly-oiled surface to prevent sticking. Cut into eight rectangles.

Fill each rectangle with 1.5 tbsp sour cream, one eighth of the ham and onion. Fold over the other half and seal the edges. Place onto parchment-lined baking sheet.

Cut three slits onto the tops of each pocket. Brush with egg wash and stuff each slit with the shredded cheddar. Bake in a preheated 400F oven for 25-30 minutes. Cool on a cookie rack.

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