Air-Frying Ham And Cheese Hot Pockets: How Long Does It Take?

Air fryers have become a popular kitchen appliance in recent years, and for good reason. They can cook food faster than traditional ovens and deliver a crispy texture that rivals deep-fried foods. So, it's no surprise that people are turning to air fryers to cook their Hot Pockets, specifically the classic ham and cheese flavour.

While cooking times may vary depending on the air fryer model, most recipes recommend cooking a ham and cheese Hot Pocket in the air fryer for around 10 to 15 minutes at a temperature between 350 to 380 degrees Fahrenheit.

For those who want to make their own ham and cheese pockets from scratch, there are also recipes available that utilise simple ingredients like flour tortillas, ham, cheese, and butter. These homemade pockets can be cooked in the air fryer for around 5 to 10 minutes, delivering a crispy exterior and a gooey, melted cheese interior.

So, whether you're cooking store-bought or homemade ham and cheese pockets, the air fryer is a quick and convenient way to enjoy this classic snack.

Air fryer temperature and timing

The ideal temperature to cook your ham and cheese hot pockets in an air fryer is between 350 and 380 degrees Fahrenheit. The temperature and timing will depend on the type of air fryer you have, so you may need to adjust the cooking time. It is recommended to cook one hot pocket for 13 minutes, and two for 15 minutes. However, some people suggest cooking two hot pockets for 10 minutes at 350 degrees Fahrenheit.

If you are making your own ham and cheese hot pockets, the ideal temperature is 360 degrees Fahrenheit for 10 minutes. You should turn the pockets over halfway through the cooking time to ensure they cook evenly.

If you are making ham and cheese pockets with tortillas, you should cook them in the air fryer at 380 degrees Fahrenheit for 5 minutes.

When cooking ham and cheese hot pockets in the air fryer, it is important to note that you should not use the crisping sleeve. Additionally, you should not stack the hot pockets as this will result in undercooked pastry.

How to make ham and cheese hot pockets from scratch

Ingredients

• 2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt)
• 2 cups 0% fat Greek yogurt (such as Fage)
• 1 cup shredded sharp cheddar cheese
• 1 cup chopped diced ham
• 1 tablespoon water
• 1 large egg
• 1 tablespoon milk
• Olive oil

Method

• Add the flour, salt, and yogurt to a mixing bowl, and mix well until a dough forms. It could be sticky, so keep working with it using your hands, and add a bit more flour if needed.
• Add the dough to a well-floured surface, and split it into 10 pieces. This will yield 5 pockets in total.
• Roll a ball into a rectangle shape, about 4 inches long, and 3 inches wide. Trim the corners with a knife to make them straight.
• Place about 2 tablespoons of ham and 2 tablespoons of cheese in the middle of the rectangle of dough.
• Place a second rectangle of dough on top and pinch the edges together. Use the end of a fork to pinch all sides together.
• Repeat the process with the remaining dough.
• Brush each pocket with an egg wash (a mixture of beaten egg and milk).
• Grease the air fryer using olive oil. Place 2 or 3 pockets into the air fryer, ensuring they aren't touching.
• Set the air fryer to 360 degrees Fahrenheit and cook for 10 minutes. Halfway through the cook time, turn the pockets over to ensure even cooking.
• Remove the pockets from the air fryer and let them cool for at least 5 minutes before serving.

Tips

• You can use puff pastry, refrigerated pie crust, pizza dough, or crescent rolls as a substitute for the homemade dough.
• If you don't have an air fryer, you can bake the hot pockets in the oven at 400 degrees Fahrenheit for about 18-20 minutes.
• You can make your own self-rising flour by mixing 2 teaspoons of baking powder and 1/2 teaspoon of salt into each cup of all-purpose flour.
• You can experiment with different fillings, such as turkey and cheese, mozzarella cheese with pepperoni and tomato sauce, or any other meat and cheese combination of your choice.
• These hot pockets can be made ahead of time and frozen. To reheat, place them in the air fryer straight from the freezer and cook at 370 degrees Fahrenheit for 7-10 minutes.

How to make ham and cheese hot pockets in the oven

Ingredients:

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled)
• Egg wash: 1 large egg beaten with 1 Tablespoon milk
• 8 slices cheese or 2 cups shredded (I use sharp cheddar)
• 16 thin slices deli ham or 2 cups cubed ham

Method:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes until combined.
• Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
• Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For a warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
• Preheat your oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
• Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice the dough in half. Then slice each half into quarters. You’ll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don’t have to be perfect rectangles, as you can see in my photos! Transfer the flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over the top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
• Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove the pockets from the oven and allow to cool on the pan until ready to handle and serve.

How to make ham and cheese hot pockets in advance

Making ham and cheese hot pockets in advance is a great way to ensure you always have a tasty snack or meal ready to go! Here's a step-by-step guide on how to make them, with some tips on preparing and storing them in advance:

Ingredients

• 2 cups self-rising flour
• 2 cups 0% fat Greek yogurt (such as Fage)
• 1 cup shredded sharp cheddar cheese
• 1 cup chopped diced ham
• Olive oil
• Egg wash (optional)

Instructions:

• Make the dough: In a mixing bowl, combine the flour, yogurt, and a pinch of salt. Mix well until a dough forms. The dough may be sticky, so feel free to add a little more flour if needed.
• Shape the dough: Place the dough on a well-floured surface and divide it into 10 pieces. This will give you 5 pockets in total. Roll each piece into a rectangle, approximately 4 inches long and 3 inches wide. You can trim the corners with a knife to make them straight.
• Fill and seal the pockets: Place about 2 tablespoons of ham and 2 tablespoons of cheese in the middle of each rectangle. Place a second rectangle on top and pinch the edges together to seal. Use a fork to press all sides together.
• Brush with egg wash (optional): If desired, brush each pocket with egg wash using a kitchen brush. This will give them a golden colour when baked.
• Prepare the air fryer: Grease your air fryer with olive oil. Place 2-3 pockets into the air fryer, ensuring they don't touch each other.
• Cook the pockets: Set the air fryer to 360°F and cook for 10 minutes. Halfway through the cooking time, turn the pockets over to ensure even cooking.
• Cool and serve: Remove the pockets from the air fryer and let them cool for a few minutes before serving. Enjoy the crispy, cheesy goodness!

Making Them in Advance:

If you want to make these ham and cheese hot pockets in advance, here are some tips:

• Refrigerate the dough: You can make the dough ahead of time and store it in the refrigerator for up to a day. Simply cover it and place it in the fridge until you're ready to shape and fill the pockets.
• Bake and freeze: Prepare the pockets as instructed above, then let them cool completely. Wrap each pocket individually in aluminium foil and freeze. When you're ready to enjoy them, you can reheat them directly from frozen in the air fryer at 350°F for about 20 minutes, or in the microwave for 2-3 minutes.
• Make a big batch: This recipe is perfect for making a large batch to store in the freezer. Whenever you're craving a hot pocket, simply take one out of the freezer and reheat it.

How to store and reheat ham and cheese hot pockets

Storing your ham and cheese hot pockets correctly is important to ensure they remain safe to eat and don't go to waste.

Storing Leftover Hot Pockets

According to the official Hot Pockets website, you should not store your hot pockets in the fridge at any time. Instead, keep them in the freezer until you're ready to cook and eat them. If you have leftover hot pockets, store them in an airtight container in the refrigerator for up to 3 days.

Reheating Ham and Cheese Hot Pockets

To reheat your ham and cheese hot pockets, simply pop them in the air fryer at 360 degrees Fahrenheit for about 5 minutes. You can also reheat them in the microwave for 1 minute and 50 seconds, or until heated through. If you're reheating from frozen, you could try the air fryer at 370 degrees Fahrenheit for 7-10 minutes, or microwave for a few minutes.

Frequently asked questions