- 30ml - chopped spring onions
- 250ml - grated mozzarella
- 5ml - sesame seeds or dukkah
- 125ml - tomato pasta sauce
- 15ml - milk
- 600g - store-bought bread dough
- 3ml each - chopped garlic, ginger and chilli
- about 250ml - cooked pulled pork
- 30ml - oil
Leftover pork also works well in this recipe. You can use finely chopped oven-roasted pork neck or leg, fried smoked pork strips or crispy bacon. Get creative with the filling!
1. Heat the oil and fry the garlic, ginger, chilli and spring onion until fragrant. Stir in the pasta sauce and cook until heated through. Add the meat to the sauce and season with salt and pepper to taste. This is your opportunity to jazz up your sauce by adding extra ingredients!
2. Roll the dough into a rectangle, 1cm thick, and cut it into 12-16 equal-sized squares.
3. Work with one square at a time. Press it with the palm of your hand to make it slightly thinner. Add a large spoonful of pork filling to the centre and top with a smaller spoonful of cheese. One by one, fold the corners over the filling, pinch the seam close and arrange the pieces seam side down in a greased oven dish. Repeat with the rest of the squares.
4. Leave to rise in a warm place. (The dough is thin, so it won’t double in volume, but it should look puffier.)
5. Preheat the oven to 200°C. Brush the dough with a little bit of milk, sprinkle with sesame seeds or dukkah. Bake for about 25 minutes or until golden brown and cooked.