A while ago, my sons started teasing for me to buy some Hot Pockets, you know, those puffed pastries filled with meat, sauce and cheese. I wasn’t willing to pay $3 or so for a package that wouldn’t fill up my hungry crew. I decided to make them myself. Pepperidge Farms sells puffed pastry sheets and they go on sale at 50% off periodically. I always have leftover meat of some kind. Combine the two and Voila! homemade hot pockets.
For a cheese sauce: Melt 2-3 Tbsp butter in a pan. Add 2-3 Tbsp flour and stir. Add enough milk to make a smooth sauce. Add 1/2-3/4 cups grated cheese (cheddar or Swiss or jack). Stir until smooth. Add cubes of meat (any kind but fish). You can also add chiles, beans, peas or corn.
For a gravy with veggies: Peel and cube 1 potato and 1 carrot. If using leftover veggies, don’t add until the thickening stage. Cube leftover meat. Combine all in a pot with about 2 cups water. Add herbs like rosemary, oregano, thyme – whatever sounds good to you – plus salt & pepper. Cover and boil until veggies are done ( the meat will help flavor the water and just get more tender). In a small bowl combing 1 Tbsp cornstarch with enough water to dissolve. Add to meat pot and boil until thick.
Spread out thawed pastry sheet and cut into 6 squares (you will get 12 from a package). Put about 2 Tbsp of meat mix in the middle of each square. Fold and pinch well to seal (if you don’t seal it well, the filling will run all over). Bake on a cookie sheet 375 degrees for about 15 minutes or until golden.