Mozzarella pockets

Ingredients for 2 servings:

• 1 pack of puff pastry, frozen
• 2 beefsteak tomatoes
• 1 ball of mozzarella
• 2 tsp basil, fresh, chopped
• e.g. dried oregano
• 1 small garlic clove(s)
• 2 slices of cooked ham
• salt and pepper
• 1 egg(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Thaw the puff pastry for 10-15 minutes. Wash, core, and dice the tomatoes (skin them first if necessary). Drain the mozzarella and cut into small cubes. Dice the cooked ham. Mix the mozzarella, tomatoes, ham, and basil together, season with salt, pepper, oregano, and garlic, and spread this mixture on the puff pastry sheets. Separate the egg. Beat the egg white and brush it over the edges of the pastry. Fold two opposite corners of the pastry over each other and press firmly. Whisk the egg yolk with 1 tablespoon of water and brush it over the pockets. Bake at 180 degrees Celsius for about 20 minutes.