Pizza pockets

Pizza is the sort of meal that I don’t think I could ever get bored of. There are so many flavour combinations for something different every day of the week, however, sometimes I feel like pizza and it's a bit too much for a snack. Therefore, when you want something a little different to share or have fun making, these pizza pockets are the one. They are little parcels of heaven, with a deliciously cheesy and tomatoey filling, with pepperoni and a smidge of basil.

Makes: 12
Prep Time: 30 minutes
Bake Time: 18-22 minutes
Cool: 10 minutes
Lasts: 3+ days, in the fridge (but best served fresh)

INGREDIENTS

Sauce:

• 3 tbsp tomato purée
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Italian mixed herbs
• 1 tsp chilli flakes
• Salt and pepper
• 2 tbsp water

Pockets:

• 2 x sheets of puff pastry
• Plain flour, for dusting
• 60g pepperoni pieces
• 12 fresh basil leaves
• 200g mozzarella, grated
• 2 tsp dried oregano
• 25g Parmesan

METHOD

Sauce:

Add the tomato purée, onion powder, garlic powder, Italian mixed herbs, chilli flakes, salt and pepper and water to a bowl and mix together to make a paste.

Pockets:

1. Preheat the oven to 220ºC/200ºC fan and line two large baking trays with parchment paper.
   
   
2. Unroll the puff pastry sheets onto a lightly floured surface and cuteach one into six squares to make 12 in total. Divide the pizza sauce between the pastry squares and spread slightly. Add a few pieces of pepperoni to each square, then add a basil leaf. Sprinkle over the mozzarella. Fold the squares over and seal with a fork to make the pockets. Sprinkle over the dried oregano and Parmesan.
   
   
3. Bake in the oven for 18–22 minutes until golden.

Notes:

• You can swap the filling flavours for your favourite pizza toppings. Just stick to similar quantities so your pockets still seal shut.
• You can switch the puff pastry for a ready-made pizza dough if you want, but the pastry is quicker and easier!