These Are 10x Better Than Regular Hot Pockets

This is how god always intended hot pockets should be made.

Short Crust Pastry:
3 1/2 cups (500g) + 3 tbsp ( all-purpose flour
big pinch of white or caster sugar
1 tsp sea salt
2 1/2 sticks which are 5 1/2 oz (310 g) unsalted butter
2 whole eggs
2 tbsp whole milk

Bechamel sauce base mix: (this was a lot and you can certainly half the recipe)
8 oz (226 grams) butter
14 oz (386 grams) all-purpose flour
3 quarts (2.83 liters or 6 pints) of whole milk

Chicken Bacon Ranch Hot pocket mix: (1/2 of bechamel sauce)
4 oz (113 grams) mozzarella cheese
5 oz (141 grams) Asiago cheese
5 oz (141 grams) parmesan cheese
1 packet of buttermilk ranch seasoning
1 whole roasted chicken with the meat picked off
1 whole pack of cooked bacon cut into squares
salt and pepper to taste

Philly Cheese Steak Hot pocket mix: (1/2 of bechamel sauce, I would recommend using 1/4 of the mix for a more meaty experience)
2 tbsp cooking oil
2 tbsp unsalted butter
2 medium onions or 1 large onion diced
2 lbs (0.9 kg) steak of choice cut into thin strips
2 roasted and peeled red bell peppers
20 slices Velveeta cheese
5 oz (141 grams) mozzarella cheese
salt and pepper to taste

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