Delicious Pairings For Ham & Cheese Pockets

Ham and cheese pockets are a delicious, comforting, and convenient snack. They are easy to make and can be adapted to your liking. The pockets are made with simple ingredients, including dough, ham, and cheese, and can be served warm or cold. They are perfect for a quick snack on the go, a lunchbox filler, or paired with a salad for a complete meal. You can also experiment with different types of cheese, such as Swiss, mozzarella, or gouda, and add herbs or other ingredients to the filling.

Different types of cheese

Ham and cheese pockets are a delightful snack, and you can experiment with different types of cheese to elevate the flavour. Here are some options to consider:

Swiss Cheese

Swiss cheese is a classic pairing with ham, and for good reason. The original aged, semi-hard Emmentaler or young, buttery Baby Swiss varieties offer a buttery, nutty richness and slight tartness that offsets the salty-sweetness of honey-glazed ham. Other Alpine-style cheeses like Gruyère and Jarlsberg will also complement the ham nicely.

Cheddar Cheese

Cheddar is a popular choice for ham and cheese sandwiches and makes an excellent pairing partner for ham. The sharpness of Cheddar cuts through the sweetness of the ham's glaze and balances its saltiness. Opting for a well-aged Cheddar will further enhance the flavour combination.

Gruyère Cheese

Ham and Gruyère cheese is a well-loved combination. Gruyère has a distinct nutty and slightly sweet flavour with a hint of earthiness. The saltiness and savouriness of ham provide a nice contrast to the richness of Gruyère. Additionally, Gruyère melts beautifully, making it ideal for grilled sandwiches or quiches.

Blue-Veined Cheeses

Blue-veined cheeses, such as Gorgonzola, Roquefort, or Stilton, are excellent choices to pair with ham. These cheeses range from soft and creamy to salty and crumbly, all while offering a pungent bite that plays off the sweet flavours of a ham glaze. Drizzling a little honey over blue cheese can also enhance the pairing.

Smoked Gouda

Buttery, nutty, and smooth, smoked Gouda is a cheese that will transform your ham and cheese pockets. While the smooth, buttery notes are appealing, it is the subtle smokiness—reminiscent of bacon—that sets this cheese apart. The marriage of smoky bacon notes and ham creates an irresistible flavour combination.

Havarti

Originating from Denmark, Havarti is a creamy, semi-soft cheese that will elevate your ham and cheese pockets into a gourmet experience. Young Havarti tends to be bland, but with maturation, it develops a tangy, slightly acidic flavour with hints of hazelnut. This sweet tanginess makes Havarti an ideal partner for ham.

Brie

Brie, a soft, creamy cheese from northern France, offers a mild, nutty flavour and a characteristic bloomy rind. The combination of Brie and ham creates a satisfying contrast in texture, with Brie's velvety texture against the chewy fleshiness of ham. The slight earthiness of Brie also adds a sophisticated depth of flavour without overpowering the robust flavours of the meat.

Red Leicester

Red Leicester, with its distinctive deep russet-red hue, offers a savoury, nutty flavour that pairs beautifully with the saltiness of ham. Its crumbly texture adds an intriguing layer to the mouthfeel, making it an excellent choice for a luxurious ham and cheese pocket.

Camembert

Camembert, a soft-ripened cow's milk cheese from Normandy, is another excellent choice for adding a touch of luxury to your ham and cheese pockets. Depending on its age, Camembert features notes ranging from grassy and fruity to mushroomy and garlicky. These earthy, tangy flavours complement the salty, savory depth of the ham, adding a layer of complexity to the pockets.

Emmental

Emmental, or Emmenthal, is a Swiss cheese that is aged for at least four months, giving it more pronounced nutty and fruity flavours. This prolonged maturation adds depth of flavour that pairs perfectly with salty ham. The large holes in the cheese also add visual appeal to your ham and cheese pockets.

Fontina

Fontina, a semi-hard cow's milk cheese from the Aosta Valley in northern Italy, is one of the tastiest cheeses in the world. It has a flavour profile ranging from mild and nutty to robust and mushroomy. These distinctive notes beautifully complement the smokiness of ham, creating a flavour that lingers on the palate.

Using store-bought dough

Ingredients:

• Store-bought pizza dough
• Ham
• Cheese (cheddar, mozzarella, or your favourite variety)
• Egg wash (1 egg beaten with 1 tablespoon of milk)
• Salt and pepper to taste
• Optional: herbs such as parsley or chives

Instructions:

• Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Roll out the store-bought pizza dough on a lightly floured surface. Aim for a rectangle that is about 1/4 inch thick.
• Sprinkle your chosen cheese on half of the dough. You can also add other ingredients like cooked chicken, broccoli, or pizza sauce at this stage if you wish.
• Layer the ham slices on top of the cheese.
• Fold the dough over the filling to create a pocket. Pinch the ends together to seal, but this is not necessary as the dough will seal when baked.
• Cut the dough into 8 pieces. Place the pockets on the prepared baking sheet.
• Brush the tops and sides of each pocket with egg wash. This will give them a golden-brown finish. You can also sprinkle on some Parmesan cheese and herbs for extra flavour and colour.
• Let the pockets rise for about 30 minutes. This step is important as it allows the dough to puff up and achieve a lighter texture.
• Bake the pockets in the preheated oven for 20-25 minutes, or until they are golden brown. Make sure to rotate the baking sheet once or twice during the baking process.
• Remove the pockets from the oven and let them cool slightly before serving.

Tips:

• If you want to add a crunchy texture to your ham and cheese pockets, brush the tops with a generous amount of egg wash and sprinkle with coarse sea salt before baking.
• Make sure your oven is fully preheated to achieve the optimal crispiness.
• For a more indulgent experience, serve the ham and cheese pockets warm. They can also be served as a quick snack, lunchbox filler, or paired with a salad for a complete meal.

How to make the dough

The dough for ham and cheese pockets is simple to make and uses common ingredients. The following recipe will guide you through the process, from mixing the dough to shaping it into pockets.

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F / 38-43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast (or active dry yeast)
• 1 tablespoon (13g) granulated sugar
• 2 tablespoons (30ml) olive oil, plus more for the pan and brushing on the dough
• 3 and 1/2 cups (about 450g) all-purpose flour (spooned and leveled, plus more for the work surface)
• 1/2 to 3/4 teaspoon of salt
• Egg wash: 1 large egg beaten with 1 tablespoon of milk

Method

• In a large mixing bowl or the bowl of a stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir, then let sit for about 5 minutes until the mixture becomes foamy.
• Add the flour, sugar, olive oil, and salt to the mixing bowl. If using a stand mixer, mix on low speed for 1-2 minutes until combined. If mixing by hand, use a wooden spoon or silicone spatula and mix until combined.
• Knead the dough: If using a stand mixer, keep the dough in the mixer and beat for an additional 5 full minutes. If kneading by hand, do so on a lightly floured surface for 5-7 minutes. If the dough becomes too sticky, sprinkle a small amount of flour at a time until it becomes soft and slightly tacky. After kneading, the dough should still feel slightly soft. To test if it's ready, poke the dough with your finger. If it slowly bounces back, it's ready to rise.
• Lightly grease a large bowl with oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 60-90 minutes or until it has doubled in size.
• Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife or dough cutter, divide the dough in half, then cut each half into quarters. You should have 8 pieces of dough.
• Flatten each piece of dough with your fingers or a rolling pin into rectangles of about 6 inches long and 4 inches wide. They don't need to be perfect rectangles.
• Place the ham and cheese filling on top of the dough on one side, then fold the other side over to fully enclose the filling. You can use sliced or cubed ham and shredded or sliced cheese.
• Pinch the edges of the dough to seal the pockets. Use a fork to crimp the edges for a decorative finish.
• Brush the tops and sides of each pocket with the egg wash. This will give them a golden sheen when baked.
• Cut 2-3 slits into the tops of the pockets for air vents.
• Bake the ham and cheese pockets in a preheated oven at 400°F (204°C) for 20-25 minutes, or until the tops are golden brown. Rotate the baking sheet once or twice during the bake time to ensure even cooking.
• Allow the pockets to cool on the pan before serving.

Tips and Variations:

• You can use active dry yeast instead of instant yeast, but the rise time will be longer, at least 90 minutes.
• For a crispy finish, brush the tops of the pockets with a generous amount of egg wash and sprinkle with coarse sea salt before baking.
• While the recipe calls for sharp cheddar cheese, you can experiment with different cheeses like Swiss, mozzarella, or gouda.
• If you're short on time, you can use store-bought pizza dough instead of making your own.
• You can also customise the filling by adding herbs or other ingredients of your choice.

How to assemble the pockets

Preparing the dough:

Firstly, grab a small bowl and mix the yeast, sugar, and lukewarm water. Let the mixture sit for about 10 minutes until it starts to bubble. Then, add the flour, salt, melted butter, and eggs to your mixer. Pour in the yeast mixture and mix for about 5 minutes until the dough is soft but not sticky. If the dough is sticky, add a little more flour and continue mixing until the sides of the bowl are clean. Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, which should take about an hour.

Preheat the oven and roll out the dough:

Preheat your oven to 350°F and line a baking sheet with parchment paper. Once the dough has risen, roll it out to a thickness of about 1/4 inch and aim for a rectangle shape of approximately 14 by 18 inches.

Adding the fillings:

Sprinkle the cheddar cheese on half of the rolled-out dough, then lay the ham slices over the cheese. You can use other types of cheese and meat, such as Swiss cheese, mozzarella, turkey, or cooked sausage. Feel free to add a dash of herbs or other ingredients of your choice to customise your pockets.

Folding and cutting the dough:

Fold the uncovered half of the dough over the fillings. You can pinch the ends together if you like, but it's not necessary. Cut the dough into 8 pieces, and place them on the prepared baking sheet.

Brushing and garnishing:

Brush the pockets with an egg wash, which will give them a golden-brown finish. You can also sprinkle each piece with Parmesan cheese and dried parsley for added flavour and colour.

Final steps before baking:

Let the pockets rest and rise for about 30 minutes. This step is important as it allows the dough to puff up and achieve a lighter, airier texture.

Baking:

Finally, bake the pockets in the preheated oven for 20 to 25 minutes, or until they turn golden brown. Make sure to rotate the baking sheet once or twice during the baking time to ensure even cooking.

Your ham and cheese pockets are now ready to be enjoyed! You can serve them warm or cold, and they can be paired with a salad for a complete meal.

How to cook and store the pockets

Ham and cheese pockets are a great snack, lunch, or dinner option, and they are easy to make and store. Here is a detailed guide on how to cook and store these delicious treats.

Cooking the Pockets

First, prepare the dough by mixing the yeast, sugar, and lukewarm water in a small bowl. Let the mixture sit for about 10 minutes until it becomes foamy. In a separate bowl, mix the flour, salt, melted butter, and eggs. Then, add the yeast mixture and combine until the dough is soft but not sticky. If the dough is sticky, add a little more flour. Place the dough in an oiled bowl and cover it with plastic wrap. Let the dough rise in a warm place until it doubles in size, which should take about an hour.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll out the dough into a rectangle, about 1/4 inch thick. Place the ham and cheese on one side of the dough, and then fold the dough over to enclose the filling. Use a fork to crimp and seal the edges.

Brush the tops and sides of each pocket with an egg wash, and then cut 2-3 slits in the tops for ventilation. You can also sprinkle Parmesan cheese and dried parsley on top for extra flavour and colour. Place the pockets on the prepared baking sheet and let them rise for about 30 minutes.

Bake the pockets in the preheated oven for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during the baking process.

Storing the Pockets

Once the pockets are baked, they can be stored in the refrigerator or freezer for future enjoyment. To store in the refrigerator, let the pockets cool to room temperature, and then place them in an airtight container. They will stay fresh for up to 3 days.

For longer-term storage, wrap each pocket individually in aluminium foil and place them in a freezer bag. They can be stored in the freezer for up to 3 months. When you're ready to enjoy them, you can either thaw them in the refrigerator overnight and then warm them in the oven, or you can bake them directly from frozen, adding a few extra minutes to the baking time.

So there you have it! Ham and cheese pockets are a delicious and versatile treat that can be enjoyed fresh out of the oven or stored for future snacks and meals.

Frequently asked questions