Chef's Homemade Hot Pockets Recipe and a Riff on a Classic 80s Frozen Drink ABC News

Chef Holzman's Retro Recipes Reinvented

Chef Daniel Holzman is bringing back some '80s classics with a new twist. He shares an easy base recipe that can be used in three different ways.

As co-host of the culinary podcast "On the Line," along with award-winning chef and Food Network star Amanda Freitag, Holzman showed some fun riffs on hand pies, hot pockets, and a nostalgic frozen drink and dessert recipe. Each recipe makes 8 to 10 palm-sized pockets.

Use your favorite unsweetened pie dough recipe or store-bought dough. One double recipe is enough for a top and bottom shell. See the full pastry assembly and baking instructions below the final sweet filling recipe and use accordingly with desired filling.

Philly Cheesesteak Hand Pies

Ingredients

• 1/2 pound sliced onions
• 1 medium red bell pepper, seeds and stems removed and sliced thinly
• 2 tablespoons olive oil
• 2 pieces medium hot pepperoncini, stems removed, chopped
• 2 teaspoons pepperoncini pickling liquid
• 1/2 pound thinly sliced ribeye sandwich steaks
• 2 teaspoons salt
• 8 slices American or mild provolone cheese (added when building the pockets)

Directions

1. Sautee the onions, bell peppers, and olive oil in a large heavy-bottomed frying pan over high heat, stirring frequently until just beginning to brown (about 4 minutes).
2. Add the hot peppers with their liquid and stir to deglaze any browned bits and pieces sticking to the pan.
3. Lower the flame to medium and add the meat, one slice at a time, stirring to incorporate so they don't stick together.
4. Cook, stirring constantly until the meat turns grey-brown but not dry and leathery (about 3 minutes). Let cool completely.
5. Roll pie dough to 1/8-inch thickness. Using a large ring mold or large glass, cut large palm-sized circles from the dough.
6. Place 2-3 heaping tablespoons of desired filling in the center of each circle, top with another circle, and press tightly with a fork.
7. Bake until crispy, piping-hot and golden brown, about 14 minutes.

Spinach Artichoke Hand Pies

Ingredients

• 1/2 ounce butter
• 1/2 ounce flour
• 1/2 teaspoon kosher salt
• 1 cup milk
• 1.5 ounces grated pecorino Romano
• 8-ounce can of quartered artichoke hearts (drained and chopped)
• 1 cup frozen spinach, thawed and chopped
• 6 ounces shredded mozzarella (added when building the pockets)

Directions

1. Melt the butter in a medium-sized saucepan over medium heat.
2. Add the flour and salt and cook, stirring constantly with a whisk, until it just begins to smell nutty and brown (about 2-3 minutes).
3. Whisk in the milk and bring to a boil, gently whisking to ensure it doesn't stick and burn.
4. Turn off the flame and whisk in the cheese, artichokes, and spinach.
5. Cool completely in the refrigerator.
6. Follow the same steps as with the Philly Cheesesteak Hand Pies to assemble and bake.

Orange Creamsicle Frozen Drink Recipe

Ingredients

• 6 ounces frozen orange juice concentrate (one half container)
• 1 1/2 cups whole milk
• 4 tablespoons sugar
• 1 teaspoon vanilla paste (substitute 2 teaspoons extract)
• 1 heaping cup ice cubes
• Juice of 1/2 lime

Directions

1. Place all the ingredients in a blender and blend on high until smooth and frothy (about 2 minutes).
2. If you like it super frothy, add an egg white or 2 teaspoons of egg white powder before blending.
3. You can substitute frozen lemonade concentrate or limeade concentrate for a different flavor profile.
4. Try adding a few ripe strawberries when they're in season for a strawberry creamsicle!

Chocolate and Vanilla Swirl Pudding Popsicles

Ingredients

• Chocolate
• 1/2 cup sugar
• 1/4 cup corn starch
• 1/4 cup unsweetened cocoa powder
• 3 cups whole milk
• 1 pinch salt
• 1 teaspoon vanilla paste (substitute 2 teaspoons vanilla extract)
• 1 cup semisweet chocolate chips

Vanilla

• 1/2 cup sugar
• 1/4 cup corn starch
• 2 1/2 cups whole milk
• 1/2 cup condensed milk
• 1 pinch salt
• 2 teaspoons vanilla paste (substitute 4 teaspoons vanilla extract)

Directions

1. Whisk all the ingredients except the chocolate chips together in a medium-sized pot.
2. Heat over a medium flame stirring constantly until thick and bubbling, about 8 minutes.
3. Turn off the heat and stir in the chocolate chips, mix until melted and smooth.
4. Fill your favorite popsicle container with a mixture of chocolate and vanilla pudding in a swirl or layers and freeze until solid, about 6 hours.

Originally Post From https://abcnews.go.com/GMA/Food/chefs-homemade-hot-pockets-recipe-riff-classic-80s/story?id=110931052

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