Turkey and Sweetpotato Hot Pockets with Horseradish Dip
Allow me to set the scene: It’s 1995. You just got home from school. You drop your backpack by the door and beeline it to the kitchen for your ritualized after school snack. You get started on your homework so you can go outside to play as soon as possible, and within mere minutes, you hear that beautiful ding of the toaster oven. Your Hot Pocket of the day is ready to be devoured. You savor the hot, melty cheese and meat filled puff pastry as you finish your homework, and then you run outside to play with your friends on the block until you’re summoned back for dinner. Life is good.
If you feel this reference deep in your soul, you’re probably a 90’s kid, and 90’s kids just get it. But if you’re not a 90’s kid or you’ve never had the blessed opportunity to try a Hot Pocket, this recipe, which I must admit tastes identical to the savory nostalgic snack, is how you can have your first experience in your very own kitchen.
I bet if I set up a blind taste test (we love them around here), most people wouldn’t be sure which bite is the original Hot Pocket, and which is the homemade version. The flavor and texture of these Turkey and Sweetpotato Hot Pockets is SPOT on, and the sense of nostalgia is pretty amazing. This recipe is made simple and seamless with the use of frozen prepared puff pastry, which is loaded with a delicious filling of melty provolone cheese, shallot, garlic, hearty and bright sweetpotatoes, fresh thyme, meaty mushrooms, and juicy tender turkey meat. The turkey mixture requires just one pan, and all you need to do is slice the puff pastry into section, place a slice of cheese on each half, and then add a generous scoop of the filling before sealing the hot pockets tightly with a fork and some egg wash. Serve them warm, melty, and fresh from the oven with a creamy, tangy, cool horseradish sauce perfect for dipping.
I’m so excited for you to try these flaky, buttery, savory, and oh so comforting homemade hot pockets at home. They’re so much fun to share, and you can save leftovers (if you have any) to heat them up in the oven throughout the week.
Prep Time30 minutes mins
Cook Time25 minutes mins
Servings: 12 people
Calories: 810kcal
Hot Pockets
- 4 sheets prepared puff pastry thawed
- 2 medium sweetpotatoes peeled and cut into ½-inch cubes
- 2 tbsp olive oil enough to coat a medium skillet
- 1 shallot finely chopped
- 1 garlic clove minced
- 1 pound ground turkey meat
- 2 cups chopped white mushrooms
- ½ tbsp chopped fresh thyme
- 24 slices provolone cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 egg
- 1 tbsp milk
Creamy Horseradish Dip
- 1 cup sour cream
- ½ cup mayonnaise
- 4 tbsp prepared horseradish
- 1 tbsp Worcestershire sauce
- 1 tsp apple cider vinegar
- ½ tsp kosher salt more if preferred
- ½ tsp freshly ground black pepper more if preferred
Hot Pockets
Gently unroll thawed pastry sheets onto two sheet pans lined with parchment paper. Use a paring knife to cut each sheet into 6 equal rectangles. Place aside covered with damp paper towels.
Heat 2 tablespoons olive oil in a large pot over low heat. Add shallot. Season with salt and pepper. Sauté until translucent, 5-6 minutes. Add garlic. Stir until fragrant, about one more minute.
Add sweetpotatoes and thyme. Sauté until sweetpotato is softened, but still have a bit of crunch, about 10 minutes. Add mushrooms and turkey. Cook until mushrooms are softened and turkey is just cooked, about 8 minutes. Remove pan from heat.
Layer each puff pastry section with a folded slice of provolone. Top 6 of the puff pastry sections with ¼ cup sweetpotato mixture, leaving a ½-inch border around the edges for sealing. Top each with remaining 6 puff pastry sections. Press down edges with fingers to to seal, and then with a fork to flatten and form firmer seal. Coat each prepared hot pocket with egg wash. Divide 12 hot pockets between two parchment lined sheet pans. Bake 25 minutes, rotating pan halfway through cook time. Serve hot pockets warm with Creamy Horseradish Dip.
Creamy Horseradish Dip
Add sour cream, mayonnaise, horseradish, Worcestershire sauce, apple cider vinegar, salt and pepper to a bowl. Whisk to combine. Keep chilled until ready to serve with hot pockets.
Nutrition Facts
Turkey and Sweetpotato Hot Pockets with Horseradish Dip
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 810kcal | Carbohydrates: 48g | Protein: 25g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 735mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5870IU | Vitamin C: 4mg | Calcium: 346mg | Iron: 3mg | Net Carbohydrates: 45g