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Pizza Pockets |
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| Makes 8 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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Ingredients |
1 tbsp oil
½ tsp dried oregano
400g can plum tomatoes, drained and crushed
1 tbsp tomato purée
2 x 320g sheets ready-rolled shortcrust pastry
250g grated mozzarella
80g pepperoni, chopped
160g pack stuffed green olives, halved
1 egg, beaten
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Heat oven to 200C/180C fan/
gas 6. Heat the oil in a saucepan, add the
oregano, and cook for 1 min until fragrant. Stir in the
tomatoes and tomato purée, and cook over a high heat for
about 5 mins until thickened.
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Unroll the pastry, cut each
sheet into quarters, and arrange on two baking trays.
Spread a little of the tomato sauce over half of each
quarter, keeping a border about 0.5cm around the edge. Top
with the cheese, followed by the pepperoni and olives
(this keeps the cheese from sticking to the top of the
pastry as it melts). Brush the edges with egg and fold
over the uncovered half of the pastry, pressing down the
edges with a fork to seal. If you have time, leave the
pockets in the fridge for at least 15 mins to firm up.
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Before baking, make a hole in
the top of the pockets and brush with a little more egg.
Bake for 20 mins or until golden.
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DAILY
DINNERS 
