Puff Pastry Pocket

Ingredients

• 1 frozen puff pastry sheet
• 1 jar of basil pesto
• Grated tasty cheese
• Prosciutto
• 1 Truss tomato, sliced
• 1 red onion, sliced
• Sesame seeds (for garnish)

Instructions

1. Preheat oven to 180°C
2. Place puff pastry sheet on a chopping board. Using a knife, make a single cut from the centre of the pastry straight down to the bottom edge. (This creates four sections that will fold over each other.)
3. Mentally divide the pastry into four quarters:
4. - Bottom right: spread a thin layer of basil pesto
5. - Top right: sprinkle over grated tasty cheese.
6. - Top left: layer prosciutto.
7. - Bottom left: add sliced tomato and red onion.
8. Fold carefully to create the pocket:
9. - Fold the bottom right (pesto) section up over the top right (cheese)
10. - Then fold that stack across to the top left (prosciutto)
11. - Finally, fold everything down over the bottom left (tomato and onion) to form a compact square pocket.
12. Gently press the edges to seal. Place onto the lined baking tray, sprinkle with sesame seeds
13. Bake at 180°C for 15-20 minutes, or until golden