- 20 mins
- 20 mins
- Serves 4
|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|
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.