-
- Prep
- 20 mins
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- Total
- 20 mins
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- Serving
- Serves 4
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Ingredients
| 1 tbls olive oil |
| 150gm mushrooms, sliced |
| 4 spring onions, finely sliced |
| 300gm baby spinach leaves |
| 2 sheets puff pastry |
| 60gm pizza sauce |
| 50gm Devondale 3 Cheese Blend |
| 1 egg + 1 tsp water, beaten for egg wash |
| 2 tbls sunflower seeds and/or pepitas |
Directions
- Preheat oven to 200C. Heat oil in a large frypan then add the mushrooms, spring onions and spinach. Cook until vegetables have cooked through and liquid has evaporated. Remove from heat and allow to cool.
- To assemble pockets, place 1 sheet of the pastry on a baking paper lined work surface. Cut into 4 equal squares.
- Place a heaped tablespoon of the pizza sauce in the middle of each pastry square. Top each with a heaped spoonful of the cooled mushroom mix and a sprinkle of the cheese. Brush the edges of the pastry with the egg wash and then fold over to create a pocket. Using a fork, press around the edges to seal the pastry.
- Place pockets on a lined baking tray. Brush the pockets with more egg wash and top with a sprinkle of sunflower seeds or pepitas.
- Bake pockets for 20 minutes or until pastry has baked through and is golden brown.
- Create your own flavoured pocket by using any of your favourite pizza ingredients.
