Puff Pastry Pizza Pockets
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Ingredients
1 sheet of chilled ready rolled puff pastry
6 tbsp red pesto or pizza sauce
100g red or white grated cheddar cheese
3 small tomatoes, finely diced
½ red pepper, finely diced
Pepperoni, ham, or rashers, finely diced
Handful of freshly chopped basil
1 egg beaten
Salt and freshly ground pepper
3 tbsp sesame seeds (optional)
Method
Preheat oven to 200˚C/180˚C fan/gas 6.
Cut the pastry sheet into six squares (4.5” x 4.5”) and place flat on a floured baking tray.
Add 1 tsp of red pesto or pizza sauce to the centre of each square and spread a little but not to the edges.
Add a little grated cheddar on top of the pesto followed by the tomatoes, peppers, pepperoni, ham, or rashers and a little basil.
Season with salt and freshly-ground pepper.
Take the top left and bottom right corners and bring together in the centre. Squeeze the pastry to hold ittogether.
Next, bring the bottom left and top right corners together to meet in the centre so that you are left with a little pocket.
Brush the pastry pockets with beaten egg and a sprinkle of sesame seeds.
Bake in the oven for 20 to 25 minutes until they have risen and are golden.
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