Broccoli Mushroom Pockets

So, every time I see a recipe for a handheld pie, sweet or savory, I think of Hot Pockets. You know, the frozen cardboard tasting pastries that give you gut rot within 5 minutes of consumption?? I'll be the first to admit how handy they are. In fact, when Adam and I lived in Wyoming, he would have to be up and out of the house super early to get to school because his school had a strict "no tardies, no absents" policy. Adam was never one to test the waters, so he always gave himself plenty of time to get there and was often early. Which leads to the hot pockets... they made for a good, quick, grab-and-go kind of breakfast that could be heated upon arrival at school and it was something that wouldn't wake me to get. Because you see, I need my beauty sleep. Even if it was only for 30 more minutes.

And when I think of hot pockets, I think of Jim Gaffigan:


He pretty much sums up hot pockets to a tee. But let me tell you, that even though I though of hot pockets when I saw this recipe, that is most definitely NOT what these are like. These are buttery and flaky on the outside with a bit of crispy crunch and filled with steamed broccoli and mushrooms, and gooey cheese. Great for any size dinner party because they can be made ahead of time and reheated in the oven prior to serving. Or you could even make them slightly larger (double the crust recipe) and add chunks of chicken (about 1 1/2 cups) for a full, hand-held meal.

Broccoli Mushroom Pockets

Filling:
2 cups broccoli, chopped into 1/2" pieces
2 cups mushrooms, chopped into 1/2" pieces
2 cups sharp cheddar cheese, shredded
Salt and pepper to taste
1 egg, beaten

Crust:
2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
1 cups unsalted butter, cold, cut into 1" cubes
3/4 cup cold water

For the filling:
In a medium bowl, combine broccoli, mushrooms, and 1 3/4 cups of cheese. Season with salt and pepper. The egg and remaining cheese will be used in the assembly of the pockets.

For the crust:
In a large bowl, combine flour, salt, and sugar. Using a pastry blender (or a couple butter knives or food processor), cut* cold butter into the flour mixture until it resembles a coarse meal texture**.  Slowly add 1/4 cup cold water at a time, mixing until dough comes together. The dough may still seem a little dry and fall apart easily, but shouldn't be sticky or floury. Form dough into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour. I used my dough the next day.

Preheat oven to 375˚ F. Line a baking sheet (or two) with parchment paper. On a lightly floured surface, divide dough in half. Roll out half of the dough until it is 1/4" thick. You may have to use more flour to keep the dough from sticking to the work surface and rolling pin. Using a round template, cut 4"-5" circles out of the dough. I used a large ramekin. Remove excess dough. Lift circles up off of work surface to be sure they aren't sticking. Repeat with remaining dough, including the scraps. Once all the dough has been used, brush beaten egg around the edges of the circles. Place 2 Tbsp of filling in the center of each circle. Fold circles in half and press around the edges to seal. With a sharp knife, make three even scores on one side of the pocket. Place evenly apart on prepared baking sheet(s). Brush with beaten egg. Sprinkle the top of each pocket with 1 tsp shredded cheddar cheese, and salt and pepper to taste. Bake for 20-30 minutes, or until crust is golden brown.


*Cutting in butter is a technique that "cuts" the butter into small pieces while coating the butter in flour. I personally prefer using a pastry blender for this process, but I know it can be achieved with two butter knives, a food processor, or even a hand mixer.

**Coarse meal texture indicates how small your flour-covered-butter-pieces should be. Coarse meal usually means the butter should be smaller than a pea, kind of looks like coarse bread crumbs. Bon Appetit has a great picture of what coarse meal looks like, if you want something to compare to.

Source: Adapted from Lisa Is Cooking