Bacon, Cheddar and Potato Hot Pockets
These savory hand pies are perfect for tucking into lunch boxes or taking on the road, but they also serve as a satisfying brunch dish, especially for kids, who will love helping you put them together. Choose a good-quality thick-cut bacon for the best flavor.
For the cream cheese dough:
- 2 cups (10 oz./315 g) all-purpose flour, plus more for dusting
- 1 tsp. kosher salt
- 1 cup (8 oz./250 g) cold unsalted butter, cut into cubed
- 1/2 lb. (250 g) cream cheese, at room temperature
1 lb. (500 g) Yukon gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
- Kosher salt and freshly ground pepper
- 1/2 cup (2 1/2 oz./75 g) thawed frozen peas
- 6 oz. (185 g) thick-cut bacon, cooked until crispy and coarsely chopped
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1 1/2 cups (375 ml) whole milk
- 1 cup (4 oz./125 g) grated cheddar cheese, plus more for sprinkling
- 1 tsp. Dijon mustard
- 1 egg beaten with 1 tsp. water
To make the dough, in a food processor, combine the flour, salt and butter and process until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the cream cheese and pulse a few times, just until the dough comes together. Transfer the dough to a work surface and shape into a disk. Wrap well in plastic wrap and refrigerate for 30 minutes.
Meanwhile, preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a floured work surface, roll out the dough into a 15-by-16-inch (38-by-40-cm) rectangle about 1/4 inch (6 mm) thick. Cut into 12 rectangles, each 4 by 5 inches (10 by 13 cm). Place on the prepared baking sheet and refrigerate until ready to use.
Put the potatoes in a saucepan with 1 inch (2.5 cm) of water, cover and cook over medium heat until the potatoes are tender, about 10 minutes. Drain well, transfer to a large bowl and toss with 1 tsp. salt, the peas and bacon.
In a saucepan over medium heat, melt the butter, then add the flour all at once and cook, whisking constantly, until deep golden brown, about 3 minutes. Add 1/2 cup (125 ml) of the milk and stir until completely incorporated. Repeat with the remaining milk, 1/2 cup (125 ml) at a time, then stir occasionally until the sauce thickens, about 2 minutes. Stir in the cheese and mustard and season with salt and pepper. Pour the sauce over the potato filling and gently stir to coat. Let cool to lukewarm.
On the baking sheet, space 6 of the dough rectangles at least 1 inch (2.5 cm) apart. Brush them with some of the egg mixture, then place about 1/3 cup (1 3/4 oz./55 g) of the filling in the center of each. Top each with a remaining dough rectangle. Press top and bottom rectangle edges together, then crimp with a fork. Brush the tops with the egg mixture and cut small steam vents in each.
Bake until the crusts are golden brown, 18 to 20 minutes, sprinkle with cheese over the tops during the last 5 minutes of baking and serve warm. Serves 6.
Adapted from Williams Sonoma The Pie Cookbook (Weldon Owen, 2016)