Hot Pocket Puff Pastry

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Directions

Mexican Pockets

  1. Preheat the oven to 180°C.
  2. Heat the oil in a wide frying pan and add the shredded chicken. Add the seasoning and paprika and stir through, then add the onion and pepper and stir fry until softened.
  3. Cut the puff pastry into around 10 equal triangles. Place a spoonful of the chicken mix on top of one of the triangles and top with a little cheddar. Brush the edges with egg wash and press another triangle on top, then brush with more egg wash and place on a baking sheet.
  4. Bake for 15-20 minutes until golden and puffed up. Serve garnish with finely chopped coriander.

Cheese Steak Pasties 

  1. Heat a frying pan and add the oil. Fry the steak, adding the salt, pepper and other seasonings.
  2. Add the white onion and green peppers, check seasoning and take off the heat.
  3. Cut the pastry into roughly 8 squares.
  4. Top  4 of the squares with the steak mixture and a slice of low moisture mozzarella, then brush around the edges and place another square on top. Press to seal and brush the tops with egg yolk.
  5. Bake for 15-20 minutes until golden and puffed up.

Pesto Pizza Pockets

  1. In a food processor blitz basil, garlic, pine nuts, parmesan, salt and olive oil until it's come together - careful not to over blend.
  2. Top the pastry disks with a sprinkling of mozzarella.
  3. Top the mozzarella with a tbsp of tomato sauce, 1 tsp of mozzarella.
  4. Brush around the edges with egg wash and press another circle on top. Brush with egg wash again and bake for 15 - 20 minutes until risen and golden,