Kathie Oh's Recipe

Ham Pockets

Category: entrees

PASTRY
1 cup Butter Shortening
OR 1 stick Butter Shortening Sticks
1 (8 oz.) package cream cheese, at room temperature
2 cups All Purpose Flour
1/2 teaspoon salt

FILLING
1 1/2 cups finely chopped cooked ham
1 to 2 cups shredded Cheddar cheese
6 tablespoons finely chopped dill pickles
2 teaspoons prepared mustard

1.BEAT shortening and cream cheese in bowl of electric mixer until creamy. Add flour and salt. Beat at medium speed until a soft dough forms. Divide dough into 4 pieces. Wrap each separately and chill 1 hour.

2.HEAT oven to 400ºF. Combine ham, cheese, pickles and mustard.

3.ROLL one piece of dough at a time to 1/8-inch thickness on a lightly floured surface. Keep remaining dough chilled until needed. Cut with a floured 3-inch round cutter. Place on ungreased baking sheet.

4.SPOON 1 teaspoon filling onto each round. Fold pastry in half. Press edges together with fork to seal. Prick top of each pastry with fork. Repeat with remaining dough and filling.

5.BAKE 12 to 15 minutes or until lightly browned. Serve warm.