I found these Broccoli, Ham and Cheese Pockets in an old magazine and had to try them! They ended up being a hit with our family. These pics were taken right before we replaced our countertops, so you can enjoy the totally rad pink 1980’s laminate for this post :)
Broccoli, Ham and Cheese Pockets
Adapted from Quick Cooking Magazine, March-April, 2000
1 1/2 cups broccoli florets
2 cups shredded sharp cheddar cheese
1/2 cup cubed fully cooked ham
1/4 cup sliced green onions
1 Tbsp. fresh parsley, minced
Salt and pepper to taste
Pastry for a double crust pie (you can find a good recipe here. I add more water than the recipe calls for, 1 Tbsp. at a time until soft)
1 egg white
Steam broccoli for 4-8 minutes or until crisp-tender. Rinse in cold water and drain well. In a bowl, combine broccoli, cheese, ham, onions, parsley, salt and pepper.
On a floured surface, roll out pastry; cut each in half. Place 1 1/2 cups filling on one side of each half; flatten filling with a spoon. Fold pastry over filling.
Seal edges and prick tops with a fork. Place on a baking sheet; brush with egg white for a golden brown crust. Bake at 400 degrees F for 18-22 minutes or until golden brown. Edges will brown more quickly but should not burn. Make 4 large servings.
This post is linked at Balancing Beauty and Bedlam’s Tasty Tuesday
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