Fathead Ham and Cheese Pockets

Preparation: 68 min

Add the shredded mozzarella to a bowl with the butter over a double boiler until the cheese has melted.

Transfer the melted cheese and butter to a food processor along with 1 cup of ground almonds and the cream cheese. Season the mixture with salt and pepper and blend well to thoroughly combine.

Ensuring the mixture is cool, add the egg to the food processor and blend again until you have a thick paste.

Add the remaining ground almonds to the food processor and blend until you have a sticky dough.

Transfer the dough to a clean bowl and allow to sit for 10 minutes then roll and cover in saran wrap. Transfer to the freezer for 15 minutes to chill.

Remove the dough from the freezer and flour a sheet of baking parchment with some ground almonds to prevent sticking. Cover the dough with saran wrap and roll into a rectangle shape, trimming off any uneven edges. Once you have a rectangle, score into 8 even sections.

Preheat the oven to 375F/190C and line a shallow oven tray with baking paper.

Add one heaped tablespoon of shredded cheddar to each of the small rectangles on the bottom of the grid, leaving a good 1cm border around the edges. Finely dice the ham and add that to the top of the shredded cheese.

Lifting the far edge of the baking paper, roll the empty dough towards you so that it covers the filled halves and peel off the baking paper.

Separate each filled rectangle carefully and pinch the dough edges together well to seal the filling inside. Make a small incision in the top of each dough pocket and brush with a little olive oil.

Transfer to the lined baking tray and bake for 15-18 minutes or until golden brown all over and cooked through. Serve warm.

lowcarb breakfast lunch