Cheesy Hot Pockets

There’s nothing better than a hot cheesy pull in the comfort of your home.

Serves: 4-5
Time: 20 minutes
Recipe by: Thando Manyoni


1 sheet puff pastry
½ cup grated Clover Gouda cheese
½ cup grated Clover Tussers cheese
1 cup bolognaise or pasta tomato sauce
½ cup onion marmalade
1 cup chorizo slices
2 tbsp dried Italian herbs

For the topping
¼ cup butter, melted
1 tbsp dried Italian herbs


Preheat the oven to 180C.
Roll the puff pastry out onto a floured surface and cut into equal squares. Add the cheese, a spoonful of bolognaise or tomato sauce, a teaspoon of marmalade, 2-3 chorizo slices and a sprinkle of Italian herbs to each half of the squares. Fold over to make triangular pockets and seal the edges with a fork.

Slit the pockets with 2 or 3 slits in the top, using a knife. Make the topping my mixing together the melted butter and Italian herbs then brush this mixture over the top of each filled pastry pocket. Place onto a lined baking sheet and bake in the oven for 15-20 minutes, or until the pastry is golden brown. Serve whilst still hot.


Chefs Tip: – You can fill the cheesy hot pockets with almost anything. If you have leftover chicken, Vienna’s or even some pickles – these cheesy hot pockets are a vibe! 

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