Growing up my sister and I did not eat much junk food: my mom was way, way ahead of the curve and had us eating kale back in high school, and my parents have been on a largely macrobiotic diet for a long time now (obliviously trendy, those two). But still there were things that my sister and I latched onto in a way that our mom really couldn’t do anything about it. None of these things remain appealing to us anymore, but are still conceptually good ideas. The idea of a pretzel cracker stuffed with pizza-flavored cheese is not a bad one. Same goes for broccoli and cheddar Hot Pockets.
The above is my favorite moment from It’s Always Sunny in Philadelphia. We're all just looking for someone who won't judge us for eating Hot Pockets out of the trash, or buying the occasional paper bag at the grocery store just to use as a mini recycling bin at home.
Broccoli and cheddar is a justifiably well-loved combination, and the ultimate vehicle for delivering it to your face is pastry dough (also, a baked potato). The pre-baked hand pies freeze very well and make a pretty quick weekday dinner along with a salad; just tack a few extra minutes onto the baking time.
Broccoli + Cheddar Haute Pockets
Yields 4 hand pies
Recipe for one 9-inch pie crust from Joy the Baker
2/3 cup diced broccoli
1/2 cup shredded cheddar
First, roast the broccoli with a bit of olive oil, salt and black pepper at 350 degrees F for about 10 minutes.
Roll out pie crust to about 1/8 of an inch. Using a 3.5-inch biscuit cutter, cut pie crust into an even number of circles. I got 9 circles so made one even littler half hand pie with some extra filling.
Place about 1 tablespoon of the roasted broccoli and 1 tablespoon of cheddar in the center of 4 of the circles. Place the rest of the circles over the circles with the filling. Press the edges together and the use a fork to seal the edges. With a knife, cut slits into the tops of the hand pies (this allows steam to escape).
Preheat the oven to 375 degrees F. Place hand pies in the fridge to chill while the oven is preheating.
Place hand pies about 1 inch apart on a baking sheet lined with parchment paper. Bake for about 25 minutes, or until golden brown and bubbly. Remove from the oven and allow to cool on the pan for 10 minutes and enjoy warm.