Name: Puff Pastry Pizza Pockets
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Baking
Ingredients: 1 ready-rolled puff pastry sheet (I used JusRol gluten free puff pastry 280g); 1 egg, beaten; Your choice of fillings: I used 50g grated cheddar/mozzarella, nduja, pesto, ham, black olives, sundried tomato, sliced mushrooms and baby chard leaves.

Puff Pastry Pizza Pockets

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For an incredibly delicious and speedy lunch or dinner, these puff pastry pizza pockets are THE ONE. They are filled with savoury goodies, and perfectly golden and crisp on the outside. A bit like a posh Greggs (as my husband described them!).

Use pizza toppings as your general inspiration for Things-That-Taste-Amazing inside these pockets :). The fillings are totally up to you, just follow my easy method about how to bake them.

I typically use tomato paste, pesto or nduja as a delicious base flavour. Then top with grated cheddar or mozzarella cheese. Finally adding ham, mushrooms, sliced olives and sundried tomatoes and fresh baby spinach or chard leaves.

There are so many mouth-watering options! I’d love to see what you all fill your puff pastry pizza parcels with.

What Puff Pastry Do You Use?

To make these really quick and easy I use the gluten free JusRol puff pastry sheet (I am UK based). It’s widely available in supermarkets and works wonderfully.

If you are not gluten free, feel free to use a standard variety of puff pastry sheet.

For those of you based overseas, any gluten free puff pastry is fine. US readers, the Schar puff pastry should work well for this.

Can I Make a Dairy Free Version?

Yes, the JusRol gluten free puff pastry is actually dairy free too. Simply adjust your fillings to use a plant based cheese and other dairy free options instead.

Can I Bake These Ahead of Time?

I reckon they’d be just as delicious cold as they are hot. Move over sausage rolls, there’s a new puff pastry treat in town! (although incidentally, if you fancy sausage rolls, try my easy recipe).

Once baked, set them to cool on a wire rack, then you can enjoy later that day.

What About Assembling Them First and Then Baking Later?

Again, I don’t see why not. Once you have assembled and sealed them, cover with cling film and store in the fridge.

Then when you are ready to bake them, egg wash and pop them into the oven per the recipe. They may need a few extra minutes if very chilled.

Puff Pastry Pizza Pockets Recipe

This recipe makes two puff pastry pizza pockets, which should feed two people for lunch with a little leafy side salad (feel free to skip the salad if you prefer).

You will find some step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.

If you enjoy this puff pastry pizza pockets recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Thanks so much! Laura xxx

Makes 2

Puff Pastry Pizza Pockets

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Golden, crisp puff pastry encases your selection of pizza-inspired fillings. Totally delicious and quick to make, using pre-rolled (gluten free) puff pastry sheet. Ideal for a speedy lunch or dinner.

Ingredients

1 ready-rolled puff pastry sheet (I used JusRol gluten free puff pastry 280g)
1 egg, beaten
Your choice of fillings: I used 50g grated cheddar/mozzarella, nduja, pesto, ham, black olives, sundried tomato, sliced mushrooms and baby chard leaves.

Instructions

Preheat your oven to 200C (fan). Line a baking tray with non-stick baking paper.

Unroll your puff pastry sheet and cut into four equal-sized rectangles (see image below). Transfer two of the rectangles to the prepared baking tray (with a little space between them).

Assemble your fillings on the two rectangles on the baking tray, leaving a 2cm border around the edges. I start with a base layer (a tsp of pesto, nduja or tomato puree), then top with grated cheese (about 25g per pocket), and finally extra fillings (try ham and baby spinach with pesto, or sliced black olives, sundried tomatoes and mushrooms with nduja).

Egg wash (brush with the beaten egg) the exposed borders on your two rectangles with toppings. Then place the other two rectangles of pastry on top (one on each), pressing around the edges with your fingers, then crimping with a fork to seal. You want to ensure the parcel is really well sealed, else the fillings will escape during baking.

Egg wash the parcels and then prick the top of each parcel three times with a fork (to allow excess steam to escape during cooking). Place them in the oven to bake at 200C (fan) for 20 minutes or until golden. Enjoy!