These frozen, microwavable turnovers usually filled with cheese and meat are the perfect after-school snack, so easy to pop into the microwave for a satisfying mini-meal at a moment's notice.

Your teenager probably isn't going to make himself an eggplant Parmesan hoagie, or a spicy chicken quesadilla, or even a cheesesteak when he gets home from school, but he will open a box and punch buttons on a microwave.

But as more parents and teens themselves are swearing off processed foods, the laundry list of hard-to-pronounce ingredients, artificial colors and preservatives in many of these snacks may give pause.

Why not make your own haute pockets, filled with the ingredients you want your kids to eat?

It's fair to say that there's nothing fast or convenient about making homemade pastry and fillings for your own versions. But with a little planning and advance prep, you don't have to sacrifice quality for convenience.

If you prepare a batch or two on the weekend to keep in the freezer, you'll have your kids (and you) eating well all week.

The pastry crust is nothing more than buttery pie dough, rolled thin and cut into 6-inch squares. For the fillings, stick with what your kids know and like, such as cheesesteaks and chicken quesadillas. Fill well but don't overfill; the gooey cheese may escape if the seams aren't sealed completely. Bake the finished pockets so they're completely cooked through, then freeze them individually for easy preparation later in the week.

Of course, these are so good they might not make it to the freezer.

Haute Pockets

Makes 8 pockets

3 cups all-purpose flour

1/2 teaspoon salt

1 cup unsalted butter, chilled and cut into 1-inch pieces

1/2 cup cold water

1 batch filling (see accompanying recipes)

1 egg, lightly beaten

1. Place the flour and salt in the bowl of a stand mixer. Add the butter and mix on medium speed until the mixture resembles coarse sand, about 1 minute. Add the water and mix until just combined and the dough comes together, less than 1 minute. Shape the dough into a disc, wrap in plastic wrap, and refrigerate while you prepare the filling.

2. Set oven to 400 degrees. Roll out the dough to a 1/8-inch thick rectangle on a lightly floured surface. Cut the dough into 8 6-inch square pieces. (You may re-roll the scraps to get 18 rounds.)

3. Place 1/2 cup filling in the center of each square. Moisten the edge of the dough with water and fold the dough over the filling, pressing with your fingertips to seal. Using a fork, crimp the edges and cut a vent in the top of each pocket. Arrange the pockets on greased baking sheets and brush with the egg. Bake about 25 minutes, or until golden brown.

4. Transfer the pockets to a wire rack to cool. Arrange the pockets on a baking sheet in one layer and freeze until solid, at least 2 hours. Transfer the pockets to a storage bag or container and keep in the freezer for up to 3 months.

5. To serve: Remove one pocket from the freezer and microwave until hot, about 2 minutes (times will vary depending on the strength of your microwave).

Per pocket (without filling): 395 calories, 6 grams protein, 36 grams carbohydrates, 1 gram sugar, 25 grams fat, 91 milligrams cholesterol, 158 milligrams sodium, 1 gram dietary fiber.

Cheesesteak Filling

Makes filling for 8 pockets

2 tablespoons vegetable oil

1 large onion, sliced thin

1 pound ribeye, sliced thin

Salt and pepper to taste

8 ounces shredded sharp provolone cheese

1. Heat the oil in a large skillet over medium high. Add the onion and cook until golden brown and soft, about 8 minutes. Add the ribeye and cook until the meat is no longer pink, about 5 minutes longer. Season to taste with salt and pepper.

2. Refrigerate until cold, at least 30 minutes.

3. Combine the steak mixture and cheese in a large bowl.

Per serving: 262 calories, 19 grams protein, 2 grams carbohydrates, 1 gram sugar, 19 grams fat, 54 milligrams cholesterol, 277 milligrams sodium, trace dietary fiber.

Mexican Chicken Filling

Makes filling for 8 pockets

2 teaspoons chili powder

1/2 teaspoon ground cumin

Salt and pepper to taste

1 pound boneless skinless chicken breasts

2 tablespoons vegetable oil

8 ounces shredded Mexican cheese blend

1 small red onion, diced

1/2 cup salsa

1. Combine the ili powder, cumin, salt and pepper in medium bowl. Add the chicken and toss to evenly coat.

2. Heat the oil in a large skillet over medium heat. Add the chicken, cover, and cook until browned and cooked through, about 4 minutes per side.

3. Refrigerate until cold, at least 30 minutes.

4. Cut the chicken into 1/2-inch pieces and place in a large bowl. Add the cheese, onion, and salsa and toss to combine.

Per serving: 213 calories, 19 grams protein, 3 grams carbohydrates, 1 gram sugar, 13 grams fat, 58 milligrams cholesterol, 295 milligrams sodium, trace dietary fiber.

Eggplant Parmesan Filling

Makes filling for 8 pockets

1/4 cup olive oil

1 medium eggplant, cut into 1/2-inch pieces

1 cup tomato sauce

Salt and pepper

8 ounces shredded mozzarella cheese

1 cup grated Parmesan cheese

1. Heat the oil in large skillet over medium high. Add the eggplant and cook until soft and starting to brown, 10 to 12 minutes. Add the sauce and cook 5 minutes longer, stirring often. Season to taste with salt and pepper.

2. Refrigerate until cold, at least 30 minutes.

3. Combine the eggplant with cheeses and toss to combine.

Per serving: 214 calories, 11 grams protein, 7 grams carbohydrates, 3 grams sugar, 16 grams fat, 31 milligrams cholesterol, 462 milligrams sodium, 3 grams dietary fiber.