Vegetable and Cheese Stuffed Pastry Pocket

A delightful pastry filled with a medley of sautéed vegetables and melted cheese, perfect for a light meal or snack.

Steps

1. Preheat the oven to 200°C (390°F). 2. Heat olive oil in a pan over medium heat. 3. Sauté the onion, zucchini, and bell pepper until tender (about 5-7 minutes). 4. Season the vegetables with salt and pepper, then let cool slightly. 5. Roll out the puff pastry sheet on a lightly floured surface. 6. Cut the pastry into two equal squares. 7. Place the vegetable mixture in the center of one square, then sprinkle the grated cheese on top. 8. Brush the edges of the pastry with beaten egg. 9. Cover with the second pastry square and press edges firmly to seal. 10. Brush the top with the remaining egg wash for a golden crust. 11. Place the pastry on a baking tray lined with parchment paper. 12. Bake for 20-25 minutes until the pastry is puffed and golden brown. 13. Let cool for a few minutes before serving.

1 sheet of puff pastry (about 100g) 50g zucchini, diced 50g bell pepper, diced 30g onion, finely chopped 30g grated cheese (such as mozzarella or cheddar) 1 tsp olive oil Salt and pepper to taste 1 egg (for egg wash)