This is the kind of meal you dream about as you wake from the worst hangover of your life. The type of dite that makes the worst day of your life somehow bearable.
Warm crisp pastry on the outside. Lancewood Jalapeno & Chili Cream Cheese, Mozzarella, and Bergdale Gypsy Ham on the inside. Make it a vessel for sauce and we rate it comfort food to the nth. You just gotta try it!
- 2 ¼ tsp instant yeast
- 350ml warm water
- 3 ½ cups Eureka Mills Brown Bread Wheat Flour, plus extra for work surface
- 1 tbsp Huletts Brown Sugar
- 3 tbsp Willow Creek Directors' Reserve Extra Virgin Olive Oil
- 1 tsp salt
- 1 I Like Eggs Free-Range Eggs, for the egg wash
- 1 tbsp Willowcreek Olive Oil
- 8 I Like Eggs Free-Range Eggs
- 125 Bergdale Gypsy Ham slices, whole or diced
- 250g Lancewood Mozzarella Cheese, grated
- 8 tbsp Lancewood Jalapeno & Chili Cream Cheese
- Pinch of salt
- In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let it sit for 5 minutes until the mixture is foamy. If the yeast doesn’t dissolve or foam, your yeast is dead (sorry, mate!). Start again with active yeast.
- Add the flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute.
- Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides.
- Cover tightly with plastic wrap and allow to rise in a warm environment for 1 hour or until doubled in size.
- Preheat oven to 205°C. Line 2 large baking sheets with parchment paper.
- While the dough is rising and your oven preheating, add the tbsp olive oil and 8 eggs to a medium saucepan. Scramble until it not too runny to handle – remember it’ll continue to cook in the oven. Finish off with a pinch of salt and set aside until you’re ready to assemble your hot pockets.
- Once risen, turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You’ll have 8 pieces of dough.
- Flatten each piece with your fingers or use a rolling pin. You want each piece to be big enough to hold all the fillings. Transfer flattened dough to the baking sheets.
- Layer on one side as follows: grated cheese, ham, scrambled egg, more cheese, dollops of cream cheese on top of the dough.
- Fold the empty side over the toppings. Pinch the edges to seal as best you can. Brush the tops and sides of each pocket with egg wash and slice 2 slits in the tops for air vents (use a super sharp knife).
- Bake the pockets for 20-25 minutes, or until golden brown. Remove from the oven and allow to cool on the pan until ready to handle and serve. Enjoy!
Let us know if you try it by sharing yours on socials, tagging us @deeliverza, and using #DeeRecipe – if it looks DEELICIOUS, we’ll give you a treat!
Looking for more drink/mealspiration? Check out our other recipes here.