Ham and Broccoli Pockets

Ever since we had success with our pizza pockets, my mind has been swirling.  Breakfast pockets.  And, now -- ham and cheese pockets.

Whole wheat dough, a filling made with ham and green veggies, and a sauce with great flavor from extra sharp cheddar cheese made creamy from flour and milk!  

The original recipes uses a filling that combines mild cheddar cheese and butter.  I've found that you can eliminate the butter and still get a nice thick sauce.  And, if you use extra sharp cheddar cheese, the flavor is much greater and therefore you can use less cheese.  Just a little healthier... but every little bit helps, right?

Ham and Broccoli Pockets - Inspired by Good Life Eats
Makes 8-10 pockets

Dough
1 C really warm water
1 tsp. honey
1 T yeast
1 tsp. salt
1 T olive oil
1 1/2 C whole wheat flour
1 C white whole wheat flour

Filling
1 1/2 C diced ham
1 1/2 C broccoli florets, chopped
1 C peas
4 oz. extra sharp cheddar cheese, shredded
1 1/2 C milk*
1/8 C chicken broth
3 T flour
1/4 tsp. pepper


Prepare dough by dissolving the yeast in the warm water.  Allow this mixture to sit for ~1 minute.  Then, add in the honey, salt and olive oil.  Using your mixer, mix in the flour.  Knead about 5 minutes until smooth.  Allow the dough to rest for 5 minutes while you prepare the filling ingredients. 

Place the frozen veggies (or fresh -- I ended up using frozen) in a large bowl.  

Add the diced ham.  

Saute the veggies and ham together until warmed.  Then, set aside.  

Combine the chicken broth and flour in a measuring up.  Stir until flour and broth are smoothly mixed together.  

Add the broth and flour mixture to a saucepan.  Heat over medium heat, stirring until mixture just begins to thicken.  Then, add in the milk.  Season with pepper.  

Stir until mixture thickens.  Then, remove from the heat.  Add in the cheese.  

As the heat from the dish melts the cheese, you may need to add a bit more milk to increase the liquid nature of the sauce.  I ended up adding between 1/8-1/4 C.  

At this point, divide the dough into 8-10 pieces, and roll/press each out into a circle.  

Place ~1- 1 1/2 C filling on half of the dough circle.  

Using a pastry brush, lightly wet the outer edge of the dough.  Then fold the dough over the filling and use a fork to seal.  

Bake in a preheated oven at 400 for 10-12 minutes until pockets are lightly browned.  

Cool for 3-4 minutes before cutting and serving.  Filling will be hot!  

Linked to: Ingredient Spotlight, 2, What's on Your Plate? Your Recipe, My Kitchen, Melt in Your Mouth Monday, Mangia Monday, Hunk of Meat Monday