Pizza pockets

Ingredients for 4 servings:

• 1 pack of puff pastry, frozen
• 100 g cooked ham (butcher’s ham)
• 150 g mozzarella, in cubes or slices
• 2 tomatoes, peeled, diced
• 1 can mushrooms (baby mushrooms) or fresh
• 1 pinch(s) of oregano
• 1 tbsp olive oil
• 1 egg(s)
• salt and pepper

Instructions

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

Puff pastry bags with “pizza filling”

Thaw the puff pastry for about 10 minutes, lay it out, and cut into squares (approx. 20 cm long). Meanwhile, for the filling, cut the ham into strips, mix it with the drained baby mushrooms, mozzarella, and tomato pieces in a bowl, season with pepper, a little salt, oregano, and olive oil, and mix well. Then place about 1-2 tablespoons of filling on each puff pastry square, brush the edges with egg yolk, and fold the squares together to form a triangle. Press the triangles together with a fork. Brush the tops with water or diluted egg. Place the pockets on a flat baking sheet lined with baking paper and bake in the oven at 200°C for about 25 minutes or according to the package instructions.