These pretzel pockets ooze out deliciously creamy Brie that pairs perfectly with our 2013 Carr Pinot Noir Rosé. The subtle sweetness from the wine is a great match for the salty creaminess of the pretzels.
Ham & Brie Pretzel Pockets
- 1/2 c. warm water (100-110ºF)
- 1 tbsp. granulated sugar
- 2 1/4 tsps. (1 packet) active dry yeast
- 1 c. water room temp.
- 4 1/2 c. all-purpose flour
- 2 tsps. salt
- 4 tbsps. unsalted butter, melted
- 10 c. water
- 2/3 c. baking soda
- 3/4 c. thick cut ham, cut into 1/4 inch pieces
- 1/4 lb. brie, cut into 1-inch pieces
- 1 egg yolk beaten with 1 tbsp water
- sea salt
1. Combine 1/2 cup of water, sugar and yeast in the bowl of a stand mixer; let sit 15 minutes until foamy. Add flour, salt butter, and the last cup of water; stir to combine. Using a dough hook, knead dough on medium speed 5 for minutes until smooth, elastic and slightly tacky (alternatively, you can turn the dough out onto a lightly floured surface and knead by hand 10 minutes until smooth, elastic and slightly tacky).
2. Shape dough into a ball and place in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise in a warm place for 1 hour until doubled. When dough is nearly doubled, combine water and baking soda in a large stockpot. Bring to a boil. Heat oven to 400ºF.
3. Punch down dough. Roll out on a lightly floured surface to 1/4-inch thickness. Use a round biscuit or cookie cutter to cut out circles of dough. Re-roll out scraps as needed.
4. Spoon several pieces of ham into the center of half the dough circles. Top with a piece of brie. Top with another dough circle to form a pie; use fingers or fork to seal the edges. Transfer pies to a lightly floured baking sheet or platter.
5. Place about 3 hand pies at a time in the boiling water bath; boil 30 seconds. Using a slotted spoon, remove pies and transfer to a parchment paper or silicone mat-lined baking sheet. Repeat with remaining pies, placing pies about 1 inch apart on baking sheets.
6. Lightly brush tops of pies with egg wash, then sprinkle with sea salt. Bake 12 to 14 minutes until golden brown and puffed. Cool slightly on a cooling rack before serving.
Serves: 16 mini pies