Padaek Hot Pockets

1. Stage

Heat a pan with oil then cook garlic and shallots until translucent. Add cut up sausage links and cook for 2-4 mins until fully cooked

2. Stage

Add curry paste and cook for 30 seconds then add chicken stock and mix well. Turn off heat and add padaek and mix. Remove from heat and let the filling cool in the freezer for 15 mins.

3. Stage

Cut up cheese block into thin long strips.

4. Stage

In a bowl, add flour, sugar, salt, and whisk. 

5. Stage

In another bowl, add water, yeast and sugar then sit for 5 mins to proof

6. Stage

Melt butter and add milk. Make sure the milk mixture is room temperature then add to yeast mixture and whisk.

7. Stage

Add wet mixture to dry mixture and mix with chopsticks, then with your hands, until smooth

8. Stage

Add a little flour to new bowl and place dough in it then wrap in plastic and rest for 2 hours or over night

9. Stage

Place butter between parchment paper and pound until flatten into a 5”x5” square then place in fridge until dough is ready.

10. Stage

Roll out the dough into about a 12” diameter then place the square butter in the middle and flatten a side of the dough and fold over. Repeat for the 3 other edges

11. Stage

Roll the dough into a large thin rectangle about 12” x 20” then fold into 3. Plastic wrap and refrigerate for 45 mins and repeat twice.

12. Stage

Lightly flour the working surface and roll out the dough. Cut into 6 equal pieces. And refrigerate until the filling is cool and ready.

13. Stage

Roll out each piece and proof for 10 min. (You hot pocket should be about2.5”x5.5”) Preheat oven to 350°. 

14. Stage

Estimate size of filling and then place on the inside. Order is cheese, meat, cheese.

15. Stage

Use the whole egg and cream wash to brush the sides and top with your finger. Crimp with a fork on the sides and tuck under. And sprinkle garlic powder and dried Basil on top. Poke holes on top with skewer.

16. Stage

Bake for 20 minutes, or until golden.