Homemade Deep-Fried Hot Pockets with Flaky Buttery Crust

1.In a large bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

2.Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3.While the dough chills, prepare the filling by mixing the shredded mozzarella cheese, diced ham, and pepperoni slices in a bowl. Set aside.

4.Once the dough is chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Cut the dough into rectangles, approximately 4x6 inches.

5.Place a tablespoon of marinara sauce in the center of each rectangle, then add a generous amount of the cheese and meat mixture on top.

6.Brush the edges of the dough with the beaten egg, fold the dough over the filling to form a pocket, and press the edges with a fork to seal.

7.Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

8.Carefully place the hot pockets into the hot oil, frying them in batches to avoid overcrowding. Fry each pocket for 3-4 minutes, or until golden brown and crispy.

9.Remove the hot pockets from the oil and drain on paper towels. Allow them to cool slightly before serving.