1. 1. In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing just until the dough comes together. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

2. 2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

3. 3. In a medium bowl, whisk the eggs. Cook in a skillet over medium heat, stirring occasionally, until scrambled and cooked through. Remove from heat and stir in the cheddar cheese and crumbled bacon.

4. 4. On a lightly floured surface, roll the dough out to a 12×16-inch rectangle. Cut the dough into 8 equal rectangles.

5. 5. Place a heaping 1/4 cup of the egg mixture onto the center of 4 of the dough rectangles. Top each with another dough rectangle and use a fork to crimp and seal the edges.

6. 6. Transfer the hot pockets to the prepared baking sheet. Brush the tops with the milk.

7. 7. Bake for 18-20 minutes, or until the pastry is golden brown. Serve warm.