Ham and Brie Pockets

Monday we went to a holiday party and brought ham and brie pockets. A couple people asked for the recipe, so I have included it.

Even if they touch during baking, they are easily pulled apart.

Pockets

In large KitchenAid mixer, combine and allow to bloom (5 minutes or so):

3 tablespoons yeast

1 cup warm water

Add:

3 cups warm water

1/2 cup metled butter

1/2 cup sugar

1 tablespoon salt

2 eggs

12 cups flour

With dough hook, mix until all flour is incorporated, then knead an additional 2-3 minutes. Let rise until doubled in bulk, or chill several hours. (This can easily be mixed in the morning, put in the fridge, and produced after work for dinner.) In two batches, roll into thin sheets (approximately 25X20 inches) and cut into 5 inch squares. Add meat/cheese/veggie filling* to taste, bring corners together, pinch closed, draw corners to center, pinching again, and place pinched side down on lightly greased cookie sheet. Cover with a tea towel and let rise 15-30 minutes. Bake at 350 degrees for approximately 20 minutes. Serve warm, or cool to room temperature and freeze individually.

*You can put practically anything you want in here, but for this amount of dough, you will need about 3 pounds of stuff.  Here are our favorite fillings.

1. 1 onion, 1/4 head cabbage, thinly sliced, 2 lbs. hamburger or sausage with salt to taste (all cooked)
2. 2 lbs. ham, chopped, 1 pound shredded cheddar cheese (or brie)
3. 2 lbs. pastrami, 1 pound shredded Swiss cheese, sauerkraut to taste (if that’s your jam)
4. 2 lbs. roast beef, 1 lb. shredded gouda, caramelized onions.
5. See Bahn Mi recipe, and put all ingredients inside.
6. Sausage, pepperoni, ham, sautéd green pepper, onion and mushrooms, with a bit of pizza sauce and some shredded mozzarella. 
7. Shredded BBQ pork.