Homemade Ham & Cheese Hot Pockets

Line 2 baking sheets with parchment paper and set aside. Flour your work surface and roll out each sheet of puff pastry to form a 10×15-inch rectangle. Cut each rectangle into 2 5×15-inch rectangles, then cut each of those rectangles into 5 3×5-inch rectangles. You should have 20 rectangles. Transfer to the baking sheets and place in the refrigerator until well-chilled.

While the puff pastry is chilling, steam broccoli and cauliflower until slightly tender. Remove from heat, stir in garlic, and set aside.

Remove the puff pasty from the refrigerator. Top 10 rectangles with ½ slice of cheese. Then layer on 1 slice of ham. Divide the vegetable mixture evenly between the 10 rectangles, leaving a border. Top the vegetables with another ½ slice of cheese.

Mix the egg and water together to make an egg wash. Brush the egg wash along the borders of the rectangles. Close your hot pockets by placing a plain rectangle of puff pastry on top of a filled rectangle, sealing the edges with a fork. Refrigerate your 10 Hot Pockets for about 20 minutes before baking.

Preheat oven to 375ºF. Remove the hot pockets from the refrigerator and brush the tops with the remaining egg wash. Cut 3 vents, about ½-inch long, in the top of each hot pocket.

Bake, rotating once, until the tops are golden brown and the filling is bubbling, about 25 minutes. Let cool before serving.