A good friend of mine recently asked me where my inspiration comes from when I decide what to cook.
Well, there are a number of factors, sometimes I need to use something in the garden that is going gang busters :).
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 newbie.
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.
- I was experimenting so they all look a bit different. Next time I am going to glaze them more with the egg mix and also add 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:
- Prepping the fillings.
- Making the bread dough.
- Making the hot pockets.
- Cooking the hot pockets.
- Serving them up hot.
You will need:
- 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
- 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
Prepping the fillings
- 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).
- Finely chop the jalapeños with the result being about a handful.
- Slice sections of mozzarella, I went for discs about the size of an Australian 20c coin.
Making the bread dough
- Follow the standard method of making bread dough to just after the first rising (making bread dough is so much fun!).
- Give the dough ball a quick kneading and then roll it out somewhat.
Making the hot pockets
- Take a small ball of dough and flatten it down with your hand.
- Pop a disc of mozzarella on it, followed by some crispy bacon bits and chopped jalapeños.
- Then fold the dough around the fillings, crimp and then mould a bit with your hands.
- Pop them on a baking paper lined oven tray as you go.
- 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
- Pop the tray into a pre-heated fan forced oven set to 200C.
- 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.
- see more recipes using chilis here
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