These ham and cheese pockets are the most satisfying snacks ever as they are filled with salty ham and oozing cheese. They use a homemade dough, but it comes together quickly and is so soft and pliable, and easy to work with.
To make the ham and cheese pockets, you start by making a dough by mixing water with milk, olive oil, salt, baking powder, and flour. Then, the dough gets divided up, filled with ham and cheese, pressed into half moons, and fried in hot oil. Hot from the fryer, the pockets will have a golden exterior and piping hot interior that will make you want to keep going back for more!
What are Ham and Cheese Pockets?
These ham and cheese pockets are little parcels of ham and cheese, which become golden and crisp when fried. The frying process also results in the cheese melting to oozy perfection.
Pro Tips
- To ensure that the pockets are even sizes, you can weigh each portion of dough.
- Use the bottom of a glass to press each portion of dough into a circle.
- Choose a type of meltable cheese that you enjoy such as mozzarella, provolone, cheddar, or Swiss.
- When assembling the pastries, use a fork to crimp and seal the edges so that the filling doesn’t spill out during frying.
Frequently Asked Questions
What Type of Cheese Should Be Used in the Ham and Cheese Pockets?
You can use any meltable cheese you prefer in these ham and cheese pockets. A sharp tasting cheese like gruyere works particularly well with ham but you could also use mozzarella or cheddar instead if you prefer.
What is the Best Oil for Frying?
It is best to use frying oil that has a high smoke point and neutral taste such as canola oil, sunflower oil, or safflower oil. You could also use peanut oil if no one you are serving these to has a peanut allergy.
Can I Add Other Fillings?
Yes, feel free to add other types of meat to the filling such as deli-style turkey, roast beef, or chicken in place of the ham. You could even use pepperoni and tomato sauce for pizza flavored pockets. Alternatively, if you would like to serve these to vegetarians, you could omit the ham and add some sautéed mushrooms to the filling instead.
How to Store Ham and Cheese Pockets
These ham and cheese pockets are the most enjoyable to eat shortly after they are fried but they can be stored in a covered container in the fridge for up to 3 to 5 days. Then, you can crisp them up in an air fryer or oven when you serve them again.
Ingredients
How to Make 5-Minute Fried Ham and Cheese Pockets
In a bowl, whisk the water with the milk and olive oil until combined. Add the flour, salt, and baking powder, and knead until a dough forms.
In a bowl, whisk the water with the milk and olive oil until combined. Add the flour, salt, and baking powder, and knead until a dough forms.
Divide the dough into balls and use a glass to flatten them into circles.
Divide the dough into balls and use a glass to flatten them into circles.
Roll cubes of the cheese in ham slices.
Roll cubes of the cheese in ham slices.
Stuff the dough rounds with the cheese-wrapped ham, fold the pastry over the filling, and crimp the edges with a fork.
Stuff the dough rounds with the cheese-wrapped ham, fold the pastry over the filling, and crimp the edges with a fork.
Fry the pastries in a pot of hot oil until golden brown.
Fry the pastries in a pot of hot oil until golden brown.
Serve and enjoy!
Serve and enjoy!
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