Ham, Cabbage, and Potato ‘Hot Pockets’

These are great to make and freeze, just re heat for a quick lunch.



  • 1/2 C. warm water
  • 1 packet active dry yeast
  • 1/4 C. sugar
  • 3/4 C. milk
  • 6 Tbsp. unsalted butter
  • 4-1/4 C. all purpose flour
  • 1-1/2 tsp. kosher salt


  • 1 large carrot, peeled and chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 C. cooked cabbage, chopped
  • 2 C. cooked ham, chopped
  • 3 russet potatoes, peeled, chopped and boiled until just softened, lightly mashed with a fork
  • 2 Tbsp. butter
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 C. white wine
  • 1/2 C. chicken broth
  • 1 tsp. thyme
  • 1 tsp. salt
  • 1 tsp. ground coriander
  • 1 tsp. parsley
  • 1/2 tsp. pepper
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. nutmeg
  • 1-1/2 C. shredded swiss cheese

For the sauce:

  • 1/2 C. chicken broth
  • 1/2 C. white wine
  • 1 C. apple juice
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. nutmeg
  • 1/2 tsp garlic powder
  • 1 Tbsp. butter
  • 1 Tbsp. honey
  • 2 tsp. corn starch mixed with 1/4 C. water

Start by making your dough. Whisk together the warm water, yeast and 1 teaspoon of the sugar in a bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.

Heat the milk and butter in a small pot until the butter melts. Allow to cool to less than 115 degrees F.

Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk and butter. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.

Create filling in the mean time. Preheat oven to 350°.

In a large pan, melt 2 Tbsp. butter. Add onions, garlic, and 1/2 tsp. salt and pepper, cooking until soft.

Add carrots and cabbage, cooking until soft again, about 10 minutes.

Add wine and reduce by half. Add broth and reduce by half. Add ham, thyme, coriander, salt, parsley, 1/2 tsp, pepper, nutmeg, and red pepper flakes and simmer over medium high heat for about 10 minutes, or until liquid is almost all gone.

Add potatoes and cheese. Remove from heat and let the cheese melt by stirring it with the rest of the ingredients. Let cool while you roll out your dough.

Once the dough has doubled, divide into 10 equal sized balls. Roll out into roughly 6×8″ rectangles. Place about 1/2 C. filling into the center. Fold in the two short ends, then bring up the two long ends and pinch them together, creating a rectangle pocket.

Place, seam side down, on a parchment lined baking sheet and cover with a kitchen towel for about 20 minutes. Bake in preheated oven for  20-25 minutes.

For the sauce:

Add all ingredients except corn starch/water and boil for about 5 to 10 minutes. Slowly stir in corn starch mix and cook until thickened. Season with salt and pepper.




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