Homemade Kentucky Hot Brown Pockets
Flavors Used:
Hot Pockets are a classic after school treat for both kids and college students alike, that’s why these Homemade Kentucky Hot Brown Pockets are bound to a hit with your family and a great dish for a Kentucky Derby Party! These are based off the Famous Kentucky Hot Brown and filled with chunked up turkey, fresh tomatoes, bacon and mixed up with a cheesy gooey mornay sauce this is unlike any Hot Pocket you’ve ever had. This is a great meal prep food, as you can make a bunch in advance and freeze them until you need them! Great for after school snacks, quick dinners, or even parties; these Homemade Kentucky Hot Pockets are bound to be a hit.
Frequently Asked Questions for Kentucky Hot Pockets
Can I freeze Kentucky Hot Brown Pockets in advance?
Yes! You can freeze them in a freezer bag wrapped in freezer paper for about 3 months.
How do I reheat Kentucky Hot Brown Pockets?
You can reheat in an oven at 350 for about 5-8 minutes, or in a microwave for about 90 seconds or until heated through.
Do I have to use Turkey and Bacon?
No, you can substitute a variety of proteins for the filling of these Hot Pockets. Another variation we like is Ham, breakfast sausage, scrambled eggs, and tomato with the mornay sauce.
Ingredients
The filling:
- 4 slices of cooked bacon
- ½ lb of thick cut deli turkey
- 2 small tomatoes (diced)
- 7 sheets of Phyllo Dough
- 1 stick unsalted butter
- 2 tsp Dan-O’s Original Seasoning
For the Mornay sauce:
- 1/2 stick unsalted butter
- ⅓ cup of all purpose flour
- 2 tsp red chili flakes
- 1 tsp pepper
- 1 pinch salt
- 1 tbsp Dan-O’s Original
- 10 oz whipping cream
- 6 slices thin aged cheddar cheese
- 9 slices Swiss cheese
- ½ cup grated Parmesan cheese
Preparation Instructions
- Preheat oven to 350° F
- Lightly grease a baking sheet with butter
- In a bowl, mix butter and Dan-O’s
- Dice turkey, tomatoes, and bacon in small pieces and throw in a bowl
- Add your Mornay sauce to the meat mixture and toss together to combine
- Lay one sheet of Phyllo dough and brush with butter mixture
- Fill Phyllo dough with your filling mix and roll into a pocket
- Repeat 6 more times for a total of 7 pockets
- Bake at 350F for 20 minutes
- Serve immediately and enjoy.
For the Mornay sauce:
- Melt the butter over medium-low heat
- Stir in your flour to form a roux, cooking for 2-3 minutes while stirring frequently.
- Slowly pour in the whipping cream, whisking constantly, until the mixture is smooth and thick, about 3 minutes.
- Season with your red chili flakes, pepper, salt, and Dan-O’s Original
- Remove the sauce from the heat and whisk in the cheese until smooth and melted
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