Recipes AIR FRIED PIZZA POCKETS

AIR FRIED PIZZA POCKETS

Prep 30 Mins
Cooking 60 Mins
Serves Makes 10

Craving a quick, delicious snack? These air-fried pizza pockets are your answer! Enjoy a crispy, golden crust filled with gooey cheese and savory toppings, all made healthier with the air fryer. Perfect for lunch, a snack, or anytime you need a tasty treat in a flash!

- WHAT YOU WILL NEED -

  • 2 x 400g rolls store-bought puff pastry, thawed (Thaw overnight in the fridge for best results
  • 3 Tbsp olive oi
  • 4 cloves garlic, sliced
  • 140g tube high quality tomato paste concentrate
  • 1 tsp sugar
  • 200ml water
  • 1 tsp Cape Herb & Spice MEDITERRANEAN ROAST
  • 100g pepperoni or salami / cured meat of choice
  • 50g parmesan, grated
  • 1 large egg
  • 1 Tbsp milk

- METHOD -

Place rolled out, thawed puff pastry on a clean work surface. Cut each sheet into 10 rectangles. Every brand of puff pastry is slightly different so cut pockets according to the size of your pastry. The average 400g roll should give you 10 rectangles sized 11cm x 8.5cm. Place prepared rectangles onto baking trays lined with baking paper and keep in the fridge.

Heat olive oil in a small frying pan. Add sliced garlic and cook until fragrant and just beginning to toast. Add tomato paste and cook for a few minutes until it turns a deep red brick colour. Pour in the water and mix vigorously to emulsify. Simmer for two minutes. Add in the sugar and Cape Herb & Spice Mediterranean Style Roasts Seasoning.

Switch off the heat and set sauce aside.

Slice pepperoni into halves or quarters. Combine mozzarella and parmesan. Beat egg and milk well to form an egg wash.

Set up a station with all your ingredients so that you can work quickly with the pastry.

Remove pastry from the fridge and work with 10 rectangles that will be the bases. Brush the edges with egg wash.

Spread a little layer of tomato sauce on the pastry followed by a layer of cheese and pepperoni. Add another few dollops of sauce and then sprinkle on some more cheese.

Place the other 10 rectangles of pastry on top. Gently but firmly press down and seal the edges, removing as much air as possible.

Trim the edges neatly with a knife.

Place pizza pockets on a baking tray lined with baking paper.

Brush tops with egg wash. Sprinkle each one with a little Cape Herb & Spice Mediterranean Style Roasts Seasoning. Poke / slice three little air holes into each pastry.

Place in the fridge and chill for at least 15 minutes. Do not skip this step - the pastry needs to chill again to rise nicely.

Preheat air fryer to 170˚C.

Transfer 4 pizza pockets at a time to the airfryer and air fry for 15 minutes until deeply golden and cooked through.

Turn the pastries over and air fry for a further 3 minutes to crisp up the bases.

Place remaining tomato sauce in a little bowl. Serve pizza pockets warm with the sauce for plenty of dipping and dunking

Top tip: These are a hit for a gathering with friends and can be prepped in advance. Just loosely cover the assembled raw pizza pockets with cling film and leave in the fridge. When friends arrive, heat the air fryer and bake them off hot and fresh. Easily make some of these vegetarian by leaving out the meat and using leftover roast veggies.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/