Craving warm, savory pastries reminiscent of the Deep South? Skip the freezer aisle and create individualized, filled bread envelopes brimming with flavor. This guide provides a streamlined approach to producing baked doughy creations, ready in under an hour.
Achieve optimal results by opting for a robust, high-gluten flour – bread flour yields a superior, chewy texture. Don’t substitute all-purpose without expecting a softer outcome. Pro Tip: Proof your yeast properly. The water should be between 105-115°F (40-46°C); anything hotter can kill the yeast, and colder water may not activate it sufficiently. If it doesn’t foam after 5-10 minutes, obtain a fresh batch of yeast.
Customize your fillings to reflect regional tastes or family preferences. Suggestions include BBQ pulled pork, pimento cheese, or even a chicken and andouille sausage jambalaya – just ensure all components are precooked and slightly cooled before encasing them in the dough.
Gather Your Dough Ingredients
Aim for a soft, workable dough by using 3 cups all-purpose flour plus extra for dusting. Activate 2 1/4 teaspoons of instant yeast in 1 cup of lukewarm (105-115°F) water with 1 tablespoon of granulated sugar.
Fat Selection
Substitute melted butter (4 tablespoons) for olive oil to impart a richer flavor. Consider using refined coconut oil for a subtly sweet variant.
Flavor Enhancers
Enhance the dough’s flavor profile. Blend in 1 teaspoon of garlic powder or dried Italian herbs for a savory twist. For a slightly sweeter dough, increase sugar by an additional teaspoon.
Prepare The Delicious Filling
Finely dice 1 pound of cooked chicken or ground beef. For a vegetarian option, use crumbled plant-based protein.
Spice Blend
Combine 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, and a pinch of cayenne pepper. Adjust cayenne based on desired spiciness. Mix this spice blend thoroughly with the diced protein.
Cheese & Sauce Integration
Add ½ cup shredded cheddar or Monterey Jack cheese. Incorporate ¼ cup of your favorite barbecue sauce or spicy tomato sauce. Mix well until the filling is evenly coated and slightly sticky. Taste and adjust seasonings as needed.
Assemble and Bake These Stuffed Buns
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for non-stick ease.
On a lightly floured surface, roll out each dough portion into a 6-inch circle. Aim for roughly 1/8-inch thickness for ideal crust texture.
Spoon approximately 1/2 cup of the savory filling onto one half of each dough circle. Avoid overfilling to prevent leaks.
Fold the dough over the filling to create a half-moon shape. Crimp the edges tightly with a fork to seal. For extra security, consider brushing the edges with a beaten egg before crimping.
Baking Instructions
Arrange the sealed dough parcels on the prepared baking sheet, leaving about 1 inch of space between them.
Brush the tops with beaten egg for a golden-brown sheen. Sprinkle with sesame seeds or a pinch of coarse salt for added flavor and visual appeal.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through. Internal temperature should reach at least 165°F (74°C).
Serving Suggestions
Let the filled snacks cool slightly on the baking sheet before serving. This allows the filling to set and reduces the risk of burns.
Serve warm with a side of your favorite dipping sauce, such as ranch dressing or a spicy mustard. They’re also great on their own!
Serving Suggestions and Storage Tips
Serve baked savory turnovers immediately for optimal crispness. Pair with a side of creamy coleslaw or a tangy dill pickle spear.
Refrigerate leftover filled pastries in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.
For longer storage, freeze cooked and cooled stuffed doughs individually wrapped in plastic wrap, then placed in a freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.
Customize your filling for varied flavors. Experiment with using barbecued shredded chicken or pulled pork for a Southern twist. Add some shredded cheddar for extra cheesiness.
Before baking, brush the exterior of the hand pies with an egg wash (1 egg beaten with 1 tablespoon of water) for a glossy, golden-brown finish. Sprinkle with sesame seeds or poppy seeds for added texture and visual appeal.
Q&A:
Can I use pre-cooked chicken instead of ground beef for the filling? I’m trying to make this recipe a bit healthier.
Absolutely! Pre-cooked chicken, shredded or diced, would be a great substitute for ground beef. Just make sure it’s seasoned nicely before adding it to the mixture. You might want to slightly reduce the cooking time, as the chicken is already cooked. Keep an eye on the internal temperature to ensure it’s heated through properly.
My family doesn’t like it too spicy. How can I adjust the recipe to make it more mild?
To tone down the heat, you can omit the cayenne pepper entirely, or reduce the amount significantly. Also, check the heat level of your hot sauce and use a milder variety. Some hot sauces pack a punch, while others offer just a subtle flavor. If you’re using a chili powder blend, examine the ingredient list; some blends contain more heat than others. Start with smaller amounts of each spicy ingredient and taste as you go, adding more only if needed.
The dough seems a little sticky. What should I do?
A sticky dough can happen for a few reasons. First, make sure you measured the flour correctly. Spoon the flour into your measuring cup and level it off with a knife, rather than scooping it out directly. Adding too much flour at first can lead to a dry result later. If it’s still sticky after kneading for a bit, gradually add a little more flour, one tablespoon at a time, until the dough becomes easier to handle. Also, consider the humidity in your kitchen; on humid days, you might need a little extra flour. Don’t overwork the dough, though, as that can also contribute to stickiness.
Can these Alabama Hot Pockets be frozen for later? I’d like to make a big batch and save some for quick lunches.
Yes, they freeze exceptionally well! Let the cooked hot pockets cool completely. Then, wrap each one individually in plastic wrap, and place them in a freezer-safe bag or container. This prevents freezer burn. When you’re ready to eat one, you can reheat it in the microwave, oven, or air fryer. Reheating in the oven or air fryer will help maintain a crispier crust compared to microwaving. Just remember to adjust the cooking time according to the appliance you’re using, and ensure the filling is heated through completely.
