Ham and zucchini pockets

Ingredients for 2 servings:

• 1 zucchini or other vegetables of your choice
• 200 g cooked ham
• 1 tbsp butter
• 125 g mascarpone
• 1 puff pastry, frozen
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Zucchini can be replaced with other vegetables

Grate the zucchini or cut it into small cubes. Heat the oil in a pan, add the zucchini, and fry briefly. Any excess water can be discarded. While the ham is frying gently, dice the cooked ham slightly larger and then add it. Fry both until the ham begins to shrink. Now add the butter, toss everything together, and let it take on some color. When the ham has a very light color and there is hardly any water in the pan, add the mascarpone and mix well; it should melt. Roll out the puff pastry and cut into 4 equal pieces. Lift each piece slightly to make folding easier. Spoon the ham and zucchini mixture evenly onto one half of each piece of puff pastry. Moisten the edge of the puff pastry with a little water, fold the other side over the mixture, and press firmly with a fork. Beat the egg and brush the pockets with it. Bake at 190°C fan oven for 20-25 minutes. You can also use other vegetables, such as spinach, asparagus, thin strips of bell pepper, etc. Serves 4 as a starter, or 2 as a main course.