Another happy accident in the kitchen today. These Pasta Sauce Pockets started as a sauce, but then I decided that I didn’t actually want pasta, so I got out a pack of puff pastry and boom. Heaven!
Logan and Kaia declared these the best meal they have ever eaten. Full disclosure, they say this about a lot of things, but they really are super yummy.
This recipe made 4 little ones and 1 large one and had zero leftovers. Due to the smoked pancetta, they are a little salty, so would probably avoid giving to under 1s.
INGREDIENTS
2 large chestnut mushrooms, washed and finely chopped
Small pack of smoked pancetta
3 cloves of garlic finely chopped
200ml/half a tin of chopped tomatoes
1tsp of tomato puree
Large handful of frozen peas
1tsp each of dried oregano and basil
Splash of oil
1 egg whisked
Large handful of grated cheese.
METHOD
Preheat oven to 180c (fan)
In a medium pot, heat a small splash of oil and fry the pancetta until starting to brown.
Add the mushrooms and garlic and fry for 1min. Add the peas, chopped tomatoes and tomato puree. Stir and heat gently for 5mins.
Open the puff pastry and cut in half. Take one half and cut it into quarters. Leave the other half whole.
Sprinkle the cheese on each of the pieces of puff pastry. Spoon on some of the pasta sauce and fold over. Seal the edges as best you can, brush with the egg.
Pop in the oven for 20-30mins or until golden brown and bubbling.
Allow to cool, serve as they are, with veg or salad.
Eat. Enjoy. We loved these Pasta Sauce Pockets!
