Next week we start harvesting apples. How the year zips right along, from planting to harvest to seed again. We haven’t quite finished dealing with the pears yet, but we are getting there. Many more jars of chutney, and maybe some cordial to warm us in the winter months. I wanted to try the pear chutney in my favorite hot ham and cheese sandwich, so I made up some bread dough, slathered in some of our homemade mustard and a good dollop of the pear chutney, baked it until the cheese was oozing out the sides and it was quite good! Served with a nice bowl of butternut squash soup, who could ask for more on these nippy fall days? 

Print Recipe

Votes: 2
Rating: 1
You:

Rate this recipe!

Hot Ham and Cheese Pockets with Mustard and Chutney

SERVINGS CHANGE SERVING SIZE

COOK TIME

PREP TIME

READY IN

Ingredients

• Bread dough:
• 1 cup water very warm
• 1 tbsp. yeast
• sprinkle of sugar
• 1/2 tbsp. kosher salt kosher
• 2 tbsp. olive oil
• 2 1/2 – 3 cups flour
• Filling:
• 1 lb. ham sliced thin
• 3/4 cup cheese grated (swiss, cheddar, or other)
• 1/2 cup chutney
• 3 tbsp. mustard coarse grained, or Dijon
• olive oil

Instructions

Bread dough:

1. Dissolve yeast in warm water, add sugar, and let sit until bubbly.
2. Add salt, olive oil and enough flour to make a just-sticky bread dough that springs back to the touch after kneading for about 5 to 10 minutes.
3. Keep adding flour until not sticky.
4. Put back in bowl, and cover.
5. Let rise about 1 hour or until doubled in size.

Filling:

1. Divide dough into 6 lumps.
2. Roll out into 7 inch circles.
3. Spread center of each circle with mustard, then grated cheese, chutney, and finally ham bunched on top.
4. Pull up edges of circle, and press edges together to form a ball.
5. Place with seam side down on a pan lined with parchment.
6. Let sit about 15 minutes.
7. Brush tops with olive oil, and bake in a 350 degree oven for about 20 to 25 minutes, or until bubbly and golden.