Hawaiian pizza pockets made from puff pastry

Ingredients for 3 servings:

• 2 peaches (peach halves)
• 50 g cooked ham
• 100 g Gouda, grated
• 1 tsp oregano
• 1 tsp basil
• 3 tbsp tomato paste
• some corn
• some mushrooms
• 6 tsp tomato sauce with herbs
• 1 roll of (to taste) dough from the refrigerated section

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the cooked ham and canned peaches. Pat the peaches dry with a paper towel. Cut the puff pastry into 6 equal pieces. Brush the pieces with tomato paste. Spread 1 teaspoon of tomato sauce on each piece, leaving a small border so the pastry can stick together later. Distribute the remaining ingredients over the pastry pieces and season with basil and oregano. Sprinkle with cheese to finish. Fold the two opposite corners over the filling and gently press together. Arrange the pizza pockets on a baking sheet lined with baking paper and bake at 180°C (convection oven) for about 20 minutes.