Hot Pockets , for Alex

At work I have a friend, his name is Alex. Alex and his GF , just got their first place and they are trying to budget food rent, life... They eat a lot of "easy" pre made box food like Hot pockets. This post is for Alex stop buying pre made , this is so much better , for less.

Bacon, Cheddar and Potato Hot Pockets


For the cream cheese dough:
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tsp. kosher salt
  • 1 cup cold unsalted butter, cut into cubes
  • 1/2 lb. cream cheese, at room temperature

  • 1 lb.  Yukon gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
  • Kosher salt and freshly ground pepper
  • 1/2 cup  thawed frozen peas
  • 6 oz.  thick-cut bacon, cooked until crispy and coarsely chopped
  • 3 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup  grated Cheddar cheese, plus more for sprinkling
  • 1 tsp. Dijon mustard
  • 1 egg beaten with 1 tsp. water


1. To make the dough, in a food processor,( I use my Ninja blender) combine the flour, salt and butter and process until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. If this is a hassle go to the freezer section and get a bag of frozen rolls., thaw and roll out.
 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.

2. Meanwhile, preheat an oven to 400°F Line a baking sheet with parchment paper.

3. On a floured work surface, roll out the dough into a 15-by-16-inch rectangle about 1/4 inch (6 mm) thick. Cut into 12 rectangles, each 4 by 5 inches Place on the prepared baking sheet and refrigerate until ready to use.

4. Put the potatoes in a saucepan with 1 inch 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.

5. 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  of the milk and stir until completely incorporated. Repeat with the remaining milk, 1/2 cup  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.

6. On the baking sheet, space 6 of the dough rectangles at least 1 inch apart. Brush them with some of the egg mixture, then place about 1/3 cup 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.

7. 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