- Serves: 4
- Preparation: 10 minutes
- Cooks In: 15 minutes
Share:
Ingredients
Method
Preheat oven to 200°C. Line two baking trays with baking paper.
Remove pastry from the freezer, take off the plastic. For puff pastry, slice into 4 squares and place on the baking trays.
Spread the pastry with pizza sauce, leaving about a 1cm edge around. Top with herbs, cheese, ham, sliced mushrooms and artichokes down one side of
each pastry. Fold over the untopped pastry and, using a fork, crimp to seal.
Bake for 15 minutes until the pastry is golden. Remove from the oven, leave for 5 minutes to cool then serve.
Leftovers are great as a lunchbox stuffer the next day (make sure to pop an ice pack in with the lunchbox, especially in summer, to keep the food safe).
Ingredients
Directions
Preheat oven to 200°C. Line two baking trays with baking paper.
Remove pastry from the freezer, take off the plastic. For puff pastry, slice into 4 squares and place on the baking trays.
Spread the pastry with pizza sauce, leaving about a 1cm edge around. Top with herbs, cheese, ham, sliced mushrooms and artichokes down one side of
each pastry. Fold over the untopped pastry and, using a fork, crimp to seal.
Bake for 15 minutes until the pastry is golden. Remove from the oven, leave for 5 minutes to cool then serve.
Leftovers are great as a lunchbox stuffer the next day (make sure to pop an ice pack in with the lunchbox, especially in summer, to keep the food safe).
