Chef’s Homemade Hot Pockets Recipe and Riff on a Classic ’80s Frozen Drink
Chef Daniel Holzman reimagines some retro ’80s dishes and shares a simple, basic recipe that can be used three different ways.
The co-host of the food podcast “On the Line,” along with award-winning chef and Food Network star Amanda Freitag, joined “Good Morning America” Monday to make fun riffs on hand pies, hot pockets , as well as a nostalgic frozen drink and dessert recipe.
Chef Daniel Holzman on “Good Morning America” to make retro, ’80s-inspired recipes.
ABC News
Upgrade ’80s classics, from savory Hot Pockets to a sweet pie
Each recipe below makes 8 to 10 palm-sized pockets. Use your favorite unsweetened pie crust recipe or store-bought pie crust. A double recipe is enough for an upper and lower shell.
See the full pastry assembly and baking instructions below the final sweet filling recipe and use accordingly with your desired filling.
Philadelphia Cheese Steak
Ingredients
1/2 pound sliced onions
1 medium red pepper, seeds and stems removed and thinly sliced
2 tablespoons of olive oil
2 pieces medium hot pepperoncini, stems removed, chopped
2 teaspoons pepperoncini marinade liquid
1/2 pound thinly sliced rib-eye sandwich steaks
2 teaspoons of salt
8 slices of American or mild provolone cheese (added when making the pockets)
Directions
Cook the onions, peppers and olive oil in a large, heavy skillet over high heat, stirring frequently until just beginning to brown (about 4 minutes).
Add the hot peppers with their liquid and stir to deglaze any browned bits sticking to the pan. Reduce the heat to medium and add the meat, one slice at a time, stirring to incorporate so it doesn’t stick together.
Cook, stirring constantly, until the meat turns gray-brown but is not dry and tough (about 3 minutes).
Let cool completely.
Creamy spinach and artichokes
Ingredients
1/2 ounce butter
1/2 ounce flour
1/2 teaspoon kosher salt
1 cup of milk
1.5 ounces grated pecorino romano
8 ounce can quartered artichoke hearts (drained and chopped)
1 cup frozen spinach, thawed and chopped
6 ounces shredded mozzarella (added when constructing pockets)
Directions
Melt the butter in a medium, heavy-based 2-quart saucepan, add the flour and salt and cook, stirring constantly with a whisk, over medium heat until it begins to smell nutty and brown (be careful, it’s very hot! Don’t try to taste it or dip your finger in it).
Add the milk and bring to the boil, whisking gently to prevent sticking and burning. The mixture will thicken considerably once it boils. Turn off the heat and stir in the cheese, artichokes and spinach.
Cool completely in the refrigerator. Serve hot when ready to eat.
Sweet berry tart
Ingredients
6 cups fresh or frozen mixed berries
1 cup of sugar
Juice of 1 lemon
5 tablespoons cornstarch
Pinch of salt
Directions
Bring all ingredients to a simmer in a heavy-bottomed saucepan over medium heat, stirring constantly. Reduce the heat to a simmer and cook, stirring frequently, until reduced by 1/3, about 10 minutes.
Cool completely before use
Pick the pockets
Ingredients
Pie dough, homemade or store-bought
1 egg yolk whisked with a tablespoon of water to paint the shells and give them a shine
Directions
Preheat oven to 375 F. Line a baking sheet with parchment paper.
Roll out the pie dough to 1/8 inch thickness (like a regular pie crust) or defrost store-bought dough.
Using a large ring pan or tall glass, cut large palm-sized circles out of the dough (leftovers can be flattened together and rerolled).
Place 2-3 heaping tablespoons of the desired filling in the center of each circle, cover with another circle and seal tightly by pressing all around with a fork. Use the fork to poke a few holes in the top to allow steam to escape while cooking.
Arrange the tarts on the baking sheet, making sure they are not touching. Paint the top with the beaten egg yolk and sprinkle with a pinch of kosher salt for savory and sugar for sweet.
Bake until crisp, piping hot and golden brown, about 14 minutes.
Julius Orange Lime
“This drink is a fleeting masterpiece, so don’t make it until you’re ready to drink,” Holzman suggested.
Ingredients
6 ounces frozen orange juice concentrate (half container)
1 1/2 cup whole milk
4 tablespoons of sugar
1 teaspoon vanilla paste (replace 2 teaspoons extract)
1 cup full of ice cubes
Juice of 1/2 lime
Directions
Place all ingredients in a blender and blend on high until smooth and frothy (about 2 minutes).
If you like it super foamy, add an egg white or 2 teaspoons of powdered egg white before mixing.
You can substitute frozen lemonade concentrate or lemonade concentrate for a different flavor profile.
Try adding some ripe strawberries in their season for strawberry ice cream!
Chocolate and Vanilla Pudding Popsicles
Ingredients
Chocolate
1/2 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
3 cups of whole milk
1 pinch of salt
1 teaspoon vanilla paste (replace with 2 teaspoons vanilla extract)
1 cup semi-sweet chocolate chips
Directions
Whisk all ingredients except chocolate chips in a medium saucepan. Heat over medium heat, stirring constantly, until thick and bubbling, about 8 minutes. Turn off the heat and stir in the chocolate chips, mixing until melted and smooth.
Ingredients
Vanilla
Chocolate
1/2 cup sugar
1/4 cup cornstarch
2 1/2 cups whole milk
1/2 cup condensed milk
1 pinch of salt
2 teaspoons vanilla paste (replace 4 teaspoons vanilla extract)
Directions
Whisk everything together in a medium-sized saucepan. Heat over medium heat, stirring constantly, until thick and bubbling, about 8 minutes.
Fill your favorite ice cream container with chocolate and vanilla pudding mixture in a swirl or layer and freeze until solid, about 6 hours.
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