PK’s Jalapeno, Cheese and Bacon Hot Pockets

A good friend of mine recently asked me where I look for cooking inspiration. I replied that mostly it is the need to use something in the garden that is going gang busters :).

I then hit up my good friend Google. For example, I have so many home grown Jalapeños and I am always looking for ways to avoid wasting them. There are only so many frozen chilis this family needs and all my friends freezers are full of them too :).

I came across a recipe called Bacon Jalapeno Cheese Bombs and I knew I had found a winner (see it here). I thought it was excellent but I wanted to use home-made bread dough as I am a dough making beginner and find it so much fun.

The result is something that growing up (in Perth, Western Australia) we called ‘hot pockets’. Basically a small chewy bread product full of cheesy goodness.

Notes:

  • I was experimenting so they all look a bit different. Next time I am going to glaze them more thoroughly and evenly with the egg mix and also add fresh chopped coriander and diced capsicum
  • My taste-testers also suggested the best ones had a higher ratio of filling to dough and that adding a bit of salt to the dough mix would be good

You will be:

  1. Prepping the fillings.
  2. Making the bread dough.
  3. Making the hot pockets.
  4. Cooking the hot pockets.
  5. Serving them up hot.

You will need:

  • Ingredients:
    • 600g bread flour and yeast (about enough to make 1 large white loaf)
    • extra plain white flour to knead the dough
    • a large handful of chopped jalapeños
    • 2 large handfuls of cooled chopped crispy bacon
    • a large chunk of mozzarella (in brine or vacuum packed is best)
    • a small cup of milk or a whisked egg for glazing
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a rolling pin
    • a large bowl for making dough
    • a large bowl for proofing the dough
    • an oven tray line with a sheet of baking paper
    • a pastry brush

Steps:

Prepping the fillings

  1. Chop the bacon rashers, cook them on the barbecue (for that smoky taste) and then pop them into the fridge to cool (you need about 2 handfuls).
  2. Finely chop the jalapeños with the result being about a handful.
  3. Slice sections of mozzarella, I went for discs about the size of an Australian 20c coin.

Making the bread dough

  1. Follow the standard method of making bread dough to just after the first rising (making bread dough is so much fun!).
  2. Give the dough ball a quick kneading and then roll it out somewhat.

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Making the hot pockets

  1. Take a small ball of dough and flatten it down with your hand.
  2. Pop a disc of mozzarella on it, followed by some crispy bacon bits and chopped jalapeños.
  3. Then fold the dough around the fillings, crimp and then mould a bit with your hands.
  4. Pop them on a baking paper lined oven tray as you go.
  5. When you are finished, glaze each ball with egg or milk and then sprinkle any filling leftovers on the tops :).

Balls of dough ready for fillings:

They see me rollin’ (albeit badly):

Cooking the hot pockets

  1. Pop the tray into a pre-heated fan forced oven set to 200C.
  2. Cook for about 15 minutes and or they look golden brown.

Serving them up hot

Even though they can be improved, the result looked, tasted and smelt amazing :). They were even good the next day after a quick zap in the microwave.

201702_jalapeno-pockets-feature

Enjoy,

PK

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