Pizza Pockets with Turkey Mince and Italian Herbs

Preparation

• 1. Preheat oven to 190?C, 375?F, Gas Mark 5.

• 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. 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. 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. Fill each cup with 1 tbs of tomato passata and then 1 meatball. Mix the cheeses together and divide equally among the cups.

• 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. Bake for 15 to 20 minutes until golden, allow to cool slightly before serving, alternatively refrigerate and serve cold.