Broccoli & Cheddar Pocket
Pie-crust pockets filled with cheddar, cooked broccoli florets and ham, sealed and baked until golden and puffy.
⏱️ Prep: 30 min🍳 Cook: 20 min
Ingredients
| 1 lb. | 455 g | store-bought or homemade pie crust |
| 1 c. | shredded Cheddar | |
| 2 c. | cooked broccoli florets, chopped | |
| 1/2 lb. | 225 g | ham, chopped |
| 1 | large egg, beaten with 1 tbsp. water |
Instructions
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Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie dough into a rectangle and slice off rounded edges (if using store-bought).
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Cut into four strips and top the bottom halves of each strip with cheddar, broccoli, and ham.
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Fold over top half of strip and seal by pinching crust with your fingers. Use the twine of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
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Bake until golden and puffy, 18 to 20 minutes.
Level: Easy.