Ham and cheese pockets

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Makes 4

Cornmeal, for dusting

1 sheet of refrigerated pizza dough (thawed if frozen)

1 egg

1 tbsp water

4 tbsp tomato relish

300g ham, chopped

250g Cheddar, grated

 

  • Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper. Sprinkle a bit of cornmeal onto a work top and roll out the pizza dough. Slice the dough into four equal parts.
  • Crack the egg into a bowl and mix it with the water. Use a pastry brush or a spoon to spread the egg around the edges of each pastry piece.
  • Spread one tablespoon of the relish onto each square.
  • Sprinkle the ham and Cheddar into the middle of each pastry, making sure not to cover the parts where the egg was spread.
  • Fold the pastries over the filling, then use the back of a fork to crimp the edges together. This helps keep them sealed and prevents any of the filling from leaking out.
  • Brush over a bit more of the beaten egg mixture, then place on the baking tray. Bake for 10-15 minutes until browned on top.

 

Per serving:
652kcals, 36.7g fat (11.4g saturated), 45g carbs, 0.5g sugars, 34g protein, 3.8g fibre, 1.762g sodium

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