Making Hot Pockets At Home | But Better

i've heard stories about this mostly horror stories so not only is this gonna be my first time trying it but it'll also be my last time because we're gonna beat [Music] [Applause] [Music] [Applause] [Music] okay wait one second we have something very important coming out soon so i just want to present something does your mouth have a hard time masticating alone or in front of yourself and or family members well i can't fix that but i do have a cookbook that you can pre-order this book is not clinically proven or approved to do really anything it is just the greatest book of all time do not read this book if you suffer from a lack of taste are easily craving delicious meals and hate looking at informational content surrounded by beautiful images this book may contain knowledge technique papas kisses and a little bit of farting [Music] okay so today we're making hot pockets but better i don't know what led us down this road other than the volume of requests to do this yet another but better being done against my will thank you so much i guess for those people who've never had one or seen one it's basically like a lazy calzone from my understanding i have nothing else to say about these let's just get this over with and make this shall we wow we're back at the mecca the megalodon is that a word oh wow i hate being here anyway so i guess we'll go inside the red baron pizza wait what are we getting again so the classic ones so i've been told are pepperoni god this is just a depressing bag and then what was the other one ham and cheese oh we got the value pack got it what is that who looks like if you had no context and you just saw this you're like oh yum bon appetit so we've got the box let me just clarify i'm not like expecting a world class 3 michelin star product but this is what y'all are hype about you put these in the microwave i've never had a hot pocket [Music] i'm gonna discover it maybe i'll like it that's not an identifiable smell this smells worse than chuck e cheese pizza this has to smell worse wow they smell identical how is that possible okay so i guess you've got this little sleeve or the pocket good one oh cook then full this is a holster for it so how do i do this how is this not right what are you cooking in the magical heating machine 28 minutes in the oven okay we're microwaving this put it on a plate the magical heating machine there's a lot of waiting involved at this point you could have just uber eat something how is it that hot what's the point of the rest period look at this look at the steam erupting from this i'm getting more angry the longer this takes this is single-handedly the worst bite of food that we've had on this show to date that look nice vic you like that this one's a little better flavor wise but also has a nice undertone of burnt plastic thank you very much i have nothing else to say this has been a long one we're gonna do this hopefully better because i don't know what i'm gonna do if we don't all right folks i tried two different dough versions here first version was an ultra flaky pie crust which was dope and delicious but also significantly more annoying to handle when shaping because pie crust is so delicate and a slightly faster homemade route i think the second dough which was papa's puff pastry what's the winner here good job pal obviously you can either buy the puff pastry which if you do i recommend due for or of course you can use my recipe for homemade puff pastry and the link is in the description which look i get it it takes a lot of time to make and guess what it's better no surprises there alright okay now that we have that out of the way let's make our fillings and don't worry we'll jump back to the dough in just a moment first is our pepperoni pizza filling this is already an atrocity to italian cuisine so let's make something a little bit different first you'll start off with three ounces or 85 grams of guanchaela dice that into nice and evenly cut quarter inch cubes toss it into a medium saucepan optionally a light drizzle of extra virgin olive oil to help get it going set them to medium heat and let them cook until their fat is fully rendered and you get nice little brown crispy bits from there you'll add 5 cloves of garlic very thinly sliced let those cook in the guanciale fat stirring often until they are toasted in golden brown you know very underrated thing toasting garlic just do it more often do it for papa follow that up with fresh cracked black pepper let that toast a touch one tablespoon or five grams of finely chopped rosemary cook for 10 seconds then add in 1 6 ounce or 170 gram can of tomato paste stir that together fill up that same six ounce can to the brim with water add that to the pan stir together and let that simmer for about two minutes once that's done hit that with two teaspoons or eight grams of sugar and salt to taste finally add 3 tablespoons or 45 milliliters of extra virgin olive oil stir that together until emulsified and thoroughly combined and at this point your sauce is done and it should be awesome look it's far from a traditional tomato sauce i'm aware of that but it's absolutely maxed out with deep flavor de tumat now for the cheese you're just gonna mix one and a half cups or 190 grams of fresh grated low moisture mozzarella in three quarters of a cup or 73 grams of fresh grated grana padano or parmigiano cheese that was a good one right good pronunciation there look don't make me have the grating conversation by the way because uh you know just grate your cheese fresh so grate your cheese or don't and also don't receive a geese from last but not least is the pepperoni you'll need about 1 cup or 150 grams of pepperoni that's been sliced about a half an inch thick yes i like it and you know that and here i used a mix of pepperoni and salami the salami was sliced into coins then quartered and the pepperoni was sliced into coins and then halves thus creating a pepperoni textural wonderland for the people that does it for the pep pizza filling now for the him and cheese filling it's even easier start off with half a cup or 40 grams of prosciutto that's been diced roughly heat up a small saucepan with just barely enough vegetable oil to coat the bottom heat that over medium high until hot hot absolutely boiling add in your pro shoot and let that fry for 2-3 minutes stirring occasionally until they're brown and crisp turn in a paper towel and you've got that crispy prosciutto brother of course you'll also need one cup or 145 grams of ham that's diced in half inch cubes pretty straightforward there now for the cheese we're not just doing one two or even three cheeses we're doing five buddy you'll need one ball or 130 grams of samorza grated one cup or 126 grams of provolone grated one cup or 126 grams of smoked cheddar grated half a cup or 48 grams of parmigiano-reggiano and half a cup or 70 grams of raclette which hopefully also grated toss that together and that's your big for mojo little pants man okay assembly time first get yourself a single recipe batch of either my puff pastry or two bags of do four puff pastry roll that bad boy out until it's 12 inches by 10 inches and a quarter of an inch thick then first cut that into strips that are around three and a half inches wide and then into bars that are five inches long that should leave you with nice relatively evenly shaped bars it's okay if they're a little uneven because we're gonna trim them later anyway but yeah now to fill these get a piece of dough brush the edges with egg wash consisting of one egg beaten with one tablespoon or 14 milliliters of heavy cream now layering is very important first add a nice layer of sauce followed by a layer of cheese then your pepperoni be sure to cover this evenly but don't overfill it then another layer of sauce more cheese grab another piece of dough then carefully place it on top and gently butt firmly seal the edges completely please they're not sealed guess what's going to happen let's get them open and in this case you won't be excited about it then using either a knife or fluted ravioli cutter trim the edges so they're clean and straight then just repeat that with the rest of your desired amount of peppy hot boys next ham and cheese filling of course brush the border around your piece of dough then cheese then ham followed by your crispy prosciutto and you guessed it more cheese top that with another layer of dough seal the edges trim them beautifully and lovingly place all those bad boys on a baking sheet lined with parchment paper as you go giving them at least an inch of space apart and cover that brother with plastic wrap and let it chill in the fridge for 15 minutes also don't skip this because it's essential for puff pastry to get a little chilly time in the fridge once you're ready to bake and your oven is preheated to 375 fahrenheit brush the tops of pastries with that same egg wash optionally poke a couple holes into the top of the pastry using a cake tester to allow a little air to escape and keep them from exploding then finally pop them into the oven for 15 to 20 minutes now wait a day a minute while those are baking if you really want to make this extra special then i'd recommend making a quick herb butter by getting the cutest little saucepan ever adding a third cup for 78 grams of unsalted butter two sprigs of rosemary cut in half and lightly bruised three to four garlic cloves crushed and left in their skin pop that onto the stove sit to medium low and let that heat until fully melted then just leave that on the heat for about five minutes or until infused with flavor and beautifully fragrant pull it off the stove and set to the side now once your pastries are done and come out as a beautiful golden brown hit them with a nice brushing of herb butter and a beautiful sprinkle of flaky salt now these aren't just hot pockets these are a crafted pastry full of culinary passion and wonder now we need to put them next to the coveted hot pocket and see how we did so let us taste test so visually these are a little shorter but it's not always about length sometimes it's also about girth i mean it sounds like i'm flicking a soccer ball now what do these sound like let's give that a sound test you already know they'd be flaking oh yeah i'm gonna take my clothes off right now the entire team's like um hang on we have to leave this is like instantaneously better i have nothing else to say about that it's buttery rich intense flavor this is almost reminiscent to like a really good ham and cheese oh lord have mercy have mercy on my soul don't beat me up yet back to earth first impressions are everything and my first impression of these was horrible and so was the last impression of it because i will not be having them again we've won this episode but we cannot decide that until we have our taste tester of the day kendrick please mama so pep numero uno oh you wanna i did where are you going i'm happy okay okay we have to be serious for a second everybody remember what the abcs are like this is actually kind of hard to chew the joke's on you that was my poop all right more poop please here's number two number two mmm mmm oh that's so good number one the first one or the second one uh the second one's so much better this is not a win until we get a two out of two abc wow don't bite my thingy number two ham and cheese tastes like cheese whiz i can swoop wow man i've never hated hot pockets as much as i do right i thought you said you liked them i did then i just had these god the original hot pockets are so much worse in comparison they're just like dry there's not a lot of flavor tastes like cheese whiz yours on the other hand that garlic and herb butter like leaves ahead it's incredibly savory it was like the perfect amount of salt it felt good to have in my mouth that's still in one piece we're the winners yet again but better we're just getting bag after bat i'm sorry finalization we already know we've won this episode about better taste the original and you suddenly realize wait a minute they're not really trying that hard why have i accepted this in the first place to actually be good when it could be so much better with a little bit of effort nice little better buddy oh my pants just now you want to know what else has big crisp puff pastry stuffed with papa's meat b-roll [Music] all right guys and that is it so we had our hot pockets but better many does to choose from right a b should it be pie should it be flaky puff pastry i think the choice is kind of yours but at the end of the day the puff pastry was the in my opinion the absolute winner of the entire scenario the flakiness the tenderness the dough held together nicely when i was shaping it that is the route you want to go but you know what you make pie crust if you want to you don't want to use puff pastry how many calories uh actually they're both pretty high calorie aren't they so yeah just don't make this if you're on a diet how about that okay i'm on a diet i shouldn't be making it at all why am i talking about this okay so with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 3,036,659

Keywords: sat bawl pro, joshua weissman, hot pockets, hot pocket recipe, how to make hot pockets, homemade hot pocket, how to cook hot pockets, but better, joshua weissman but better, cooking show, cooking series, easy recipe, calzone, pizza, pepperoni pizza, puff pastry, homemade puff pastry, puff pastry recipe, easy puff pastry, ham and cheese, ham and cheese hot pocket, pizza hot pocket, ham and cheese recipe, microwave recipe, baking, baking recipe, easy baking recipe

Id: kl1dxTBQFs8

Length: 12min 18sec (738 seconds)

Published: Sun Aug 22 2021