Ham and cheese pockets

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Ham and cheese pockets Easy Food

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

  1. 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.
  2. 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.
  3. Spread one tablespoon of the relish onto each square.
  4. Sprinkle the ham and Cheddar into the middle of each pastry, making sure not to cover the parts where the egg was spread.
  5. 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.
  6. 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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