Bacon, Cheddar and Potato Hot Pockets

These savory hand pies are perfect for tucking into lunch boxes or taking on the road, but they also serve as a satisfying brunch dish, especially for kids, who will love helping you put them together. Choose a good-quality thick-cut bacon for the best flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the dough, in a food processor, combine the flour, salt and butter and process until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the cream cheese and pulse a few times, just until the dough comes together. Transfer the dough to a work surface and shape into a disk. Wrap well in plastic wrap and refrigerate for 30 minutes.

Step 2

Meanwhile, preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 3

On a floured work surface, roll out the dough into a 15-by-16-inch (38-by-40-cm) rectangle about 1/4 inch (6 mm) thick. Cut into 12 rectangles, each 4 by 5 inches (10 by 13 cm). Place on the prepared baking sheet and refrigerate until ready to use.

Step 4

Put the potatoes in a saucepan with 1 inch (2.5 cm) of water, cover and cook over medium heat until the potatoes are tender, about 10 minutes. Drain well, transfer to a large bowl and toss with 1 tsp. salt, the peas and bacon.

Step 5

In a saucepan over medium heat, melt the butter, then add the flour all at once and cook, whisking constantly, until deep golden brown, about 3 minutes. Add 1/2 cup (125 ml) of the milk and stir until completely incorporated. Repeat with the remaining milk, 1/2 cup (125 ml) at a time, then stir occasionally until the sauce thickens, about 2 minutes. Stir in the cheese and mustard and season with salt and pepper. Pour the sauce over the potato filling and gently stir to coat. Let cool to lukewarm.

Step 6

On the baking sheet, space 6 of the dough rectangles at least 1 inch (2.5 cm) apart. Brush them with some of the egg mixture, then place about 1/3 cup (1 3/4 oz./55 g) of the filling in the center of each. Top each with a remaining dough rectangle. Press top and bottom rectangle edges together, then crimp with a fork. Brush the tops with the egg mixture and cut small steam vents in each.

Step 7

Bake until the crusts are golden brown, 18 to 20 minutes, sprinkle with cheese over the tops during the last 5 minutes of baking and serve warm. Serves 6.

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