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Pizza Pockets with Turkey Mince and Italian Herbs
Ingredients
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For the dough
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400 gram (14 ounce) plain flour
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1 teaspoon salt
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1 tablespoons caster sugar
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7 gram (¼ ounce) dried yeast
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2 tablespoons olive oil
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225 millilitre (8 fluid ounce) water
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For the filling
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knob of butter for greasing
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75 gram (3 ounce) tomato passata
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250 gram (9 ounce) turkey mince
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75 gram (3 ounce) mozzarella, shredded
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25 gram (1 ounce) Parmesan, greated
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1 tablespoons Black Onion Seed , (optional)
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1 egg
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1 tablespoons milk
Key Products
Instructions
- 1 1. Preheat oven to 190?C, 375?F, Gas Mark 5.
- 2 2. For the dough, mix all dry ingredients together in a bowl. Slowly add the oil and water, then knead until a smooth dough is formed.
- 3 3. Grease a 12-cup muffin tin. Roll the dough out to a thickness of around 5mm then line each cup with a 15 x 15cm square, letting the excess hang over the sides.
- 4 4. Mix the turkey mince with the Italian Herb Mix and Black Onion Seeds in a bowl, then roll into equal sized balls on a floured surface.
- 5 5. Fill each cup with 1 tbs of tomato passata and then 1 meatball. Mix the cheeses together and divide equally among the cups.
- 6 6. Gather each bit of excess dough up around the filling, pinching and twisting it together at the top, then whisk the egg with the milk. Brush evenly onto each pouch.
- 7 7. Bake for 15 to 20 minutes until golden, allow to cool slightly before serving, alternatively refrigerate and serve cold.
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