Ham and Cheese Pockets
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 1 tsp sugar
- 4 Tbsps olive oil
- Pastry flour (as needed)
- For the filling
- 100 grams Prosciutto (in slices)
- 150 grams Mozzarella
- 1 handful Basil
- 100 grams Ricotta cheese
- 2 eggs
- 50 freshly grated Parmesan
- olive oil (for brushing)
- 2 egg yolks (for brushing)
Preparation steps
For the dough, mix flour with salt in a bowl and form a well in the center. Crumble yeast into well, sprinkle in sugar and mix with 5 tablespoons warm water. Cover and let rest for about 30 minutes in a warm place. Mix in olive oil along with 175 ml (approximately 3/4 cup) lukewarm water. Knead on a floured worksurface until smooth and no longer sticky. Add more flour or water as needed. Cover and let rest for another 30 minutes.
For the filling, cut ham into strips and mozzarella into cubes. Pluck basil leaves and coarsely chop. Mix ricotta in a bowl with eggs until smooth. Add ham, mozzarella, basil and Parmesan. Season with salt and pepper and mix well.
Preheat oven to 220°C (approximately 425°F).
Knead dough again on a floured surface and divide into 4 portions. Knead each portion again and roll out into a pancake shape about the size of a salad plate. Brush lightly with oil, then spread filling in the center of dough towards one side. Fold other side over and press edges together to seal. Use a fork to seal completely.
Place pockets on a baking sheet lined with parchment paper. Brush each with beaten egg yolk and bake until golden brown, about 25 minutes. Serve warm.
