This challenge is one that I failed. Well, I failed it as far as my friend who levied it is concerned. Richard's challenge was actually for me to buy Hot Pockets in a box and heat them in a microwave.
I knew I was going to fail based on those criteria alone. First, I would never buy Hot Pockets in a box; second, I don't own a microwave. But I was determined to make Hot Pockets that I would be proud to serve. In that regard, it was a huge success. I even heard murmurs...let's tell her that it wasn't quite right. Then she'll have to make them again.
I raised the question on social media about favorite Hot Pocket flavors and the one that sounded good to me: sausage and mushroom. So, I started with some empanada dough and stuffed it with a saute of Italian sausage with shitakes and oyster mushrooms.
Ingredients makes approximately 5 half-plate sized pockets
- 3 C flour
- 1 egg yolk
- ½ C butter
- 1 C milk, warmed (I used whole milk)
- ½ t salt
- 2 T butter
- splash of olive oil
- 1 onion, peeled and diced
- 1 lb ground Italian sausage
- 2 C mushrooms (I used a mixture of oyster and shitake mushrooms)
- 1 T smoked paprika
- 1 T fresh oregano, chopped
- 1 T fresh parsley, chopped
- freshly ground salt
- freshly ground pepper
- 1 C homemade marinara or other tomato sauce
- 1 C shredded mozzarella cheese
In a large, flat-bottom pan melt butter in a splash of olive oil. Add the onions and cook till the onions are softened and translucent. Add the sausage and mushrooms to the onions and cook on medium heat until the sausage is cooked, stirring frequently. Season with paprika, oregano, parsley, salt and pepper. Let the sausage mixture cool, then place at your work area.
Preheat the oven to 400 degrees F. Bake for 20 to 25 minutes - till nicely browned, firm to the touch, and puffed.
As I wrote - not a success according to my task of buying Hot Pockets for my family. But they enjoy my version! Surprisingly, so did I!