INGREDIENTS:

for the Pastry:

Filling:

INSTRUCTIONS:

for the Pastry:

In a medium bowl, whisk together the flour, sugar, and salt.
Cut the cold butter into lots of small chunks.
Add the chunks of butter to the dry ingredients and combine using a pastry blender or your fingers, until the mixture resembles course crumbs.
Mix in the egg and milk until combined.
Divide the dough in half.
Lightly flour your working surface and shape each half of the dough into 3 inch x 5 inch rectangles. (This makes rolling them out later a little easier.)
Wrap them each in plastic wrap and chill them for 1 hour.

Assembling the Pockets:

Preheat the oven to 350 degrees F.
Line 2 baking pans with parchment paper or silicone mats and set them aside.
Lightly flour your working surface.
Take one of the rectangle shaped dough pieces and roll it out to a 9 inch x 12 inch rectangle. (This is the bottom layer of dough.)
Trim the edges to make them even and straight.
Using a knife, cut out nine 3 inch x 4 inch rectangles.
Move the 9 pieces to the prepared baking pans.
Place the ham and cheese in the middle of each rectangle, leaving about 1/4 inch along the edges.
Repeat steps #3 through #6 for the other piece of dough. (This is for the top layer of dough.)
Brush some of the beaten egg along the edges.
Place the 9 pieces on top of the bottom half of the pockets.
Using a fork, press the edges together to create a tight seal.
Gently cut a vent on the top of each pocket. (I used 4 diagonal slits near the corners.)
Brush the top of each hand pie with the beaten egg.
(optional) Sprinkle sesame seeds on to each assembled pie.
Bake them in the preheated oven for about 30 minutes or until lightly golden brown. (I baked 1 baking pan at a time.)

Ham And Cheese Pockets Recipe

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