Puff Pastry Pizza Pockets

To make 2-3 Pizza Pockets.

INGREDIENTS

Puff Pastry - 320g

Mozzarella - 240g

Tomato Paste - 2 Tbsp

Garlic - 2-3 cloves

Parmesan - as required

Fresh Basil - 100g

Tomato Passata - 300g

Extra virgin Olive Oil - as required

INSTRUCTIONS

1. Add a splash of Olive Oil to a high walled frying pan.

2. Throw in 2-3 whole, peeled, cloves of Garlic.

3. Add 2 Tbsp of Tomato Paste, and cook out for 3 minutes.

4. Pour in around 300g of Passata.

5. Season, and simmer and reduce the Sauce for around 25-30 minutes.

6. After half an hour, pour the Sauce out into a bowl, and allow to fully cool down.

7. Turn on the oven, and pre heat to 180 degrees.

8. Roll out the Puff Pastry, and cut it in half so you have roughly 2 A4 sized sheets.

9. Spoon 1-2 Tbsp of the Sauce onto one side of each sheet.

10. Tear over the Mozzarella, and some Basil leaves.

11. Season very lightly, and grate in some Parmesan.

12. Whisk an Egg into an Egg wash.

13. Brush one edge of the Pastry in the Egg wash.

14. Fold over the Pastry like you would with a Pasty, but squared.

15. Seal the edge, and crimp it to keep in all of the filling.

16. Brush the Pizza pockets in the Egg wash and place into the oven

17. Bake for around 30 minutes, until the Pastry is puffed up, golden brown and flaky.

18. Remove the Pizza Pockets, allow them to cool for 3-5 minutes as they will be very very hot, and serve.

Enjoy