Pizza Pockets

These are a great lunch and a good way to use up pieces of veg left over in your fridge because you can add anything to them.

Makes = 3 pockets

Prep time = 5 - 8 mins

Cooking time = 8-10 mins

Ingredients You will need

1 pack of ready rolled puff pastry A pizza stone or a medium baking tray

Any pizza fillings you want (not too watery) Something to whisk your egg in

Any pizza base sauce you want (tomato puree) A sharp knife to cut your pastry strips

1 Whisked egg A chopping board

A sprinkle of salt and nigella seeds

Method

Pre-heat your oven to 200oc

Place your pizza stone or baking tray in the oven to warm up.

Roll out your pastry so its about the size of a medium baking tray and cut the pastry into 3 sections widthways.

Add your tomato sauce and fillings onto the lower half of each pastry strip. But be careful not to overfill them.

Once you are happy with your fillings, gently whisk an egg and brush it along the bottom and the sides of your pastry where you filling is. This will act like glue when you fold the other half of the pastry on top.

Next, fold the other half over the top of your pockets so the filling is sealed inside.

Now egg wash the top of your pockets and season with salt and nigella seeds.

After that get your pizza stone or baking tray out of the oven and transfer your pockets onto it.

Now they are ready to put in the oven to bake for around10 mins. Be careful when dealing with hot things.

Once done plate them up along side a salad if you wish and any other side dishes of you choice.

WARNING the inside of your pockets will be VERY HOT !