These homemade pizza pockets are basically mini pizzas, filled with gooey cheese, sauce and your favourite pizza toppings wrapped in a crispy, flakey pastry. And they're super easy to make!
I loved having pizza pockets growing up. I mean, what's not to love about mini pizzas, or pizza in any form? They're cheese, saucy and just so comforting. I would see kids at lunch having them and basically begged my mom to buy me some as well, even though we were more of a homemade school lunch family. She ended up making them at home, which still hit the spot.
These are basically the homemade version and also a great appetizer or snack for a party. Anything wrapped in puff pastry is just elevated.
They're also perfect for an easy menu item for your Iftar spread in Ramadan and they do really well with the kids. Or anyone honestly. Easy to prep and store, and take just a handful of ingredients.
If you like this recipe, check out this stuffed flatbread Qutab, and this Hungarian fried bread called Langos!
Ingredients
Make sure to defrost the puff pastry well in advance before making these pizza pockets.
- Puff pastry
- Pizza sauce
- Shredded mozzarella cheese
- Pizza toppings like:
- bell peppers
- sliced onions
- pepperoni
- mushrooms
- olives
- Egg
- Nigella seeds (optional)
See recipe card below for quantities.
Instructions
- Unfold and roll out the puff pastry with a rolling pin. Cut into 8 pieces and cut each in half.
- Place on a baking tray lined with parchment paper. Spread the pizza sauce and shredded mozzarella cheese. Add any more additional pizza toppings you like.
- Make the egg wash by whisking together the egg and a tablespoon of water. Brush onto the edges of the pastries.
- Cover with another puff pastry rectangle and crimp down the edges with a fork to seal.
- Brush each pastry with egg wash and sprinkle a little nigella seeds if you'd like. Bake for 20-25 minutes or until golden brown and puffed up!
Variations
You can fill these with any of your favourite pizza toppings. Regular cheese, pepperoni, veggie, Hawaiian, or whatever your heart desires!
Storage
Let them cool down and store in an airtight container for 2-3 days in the fridge. Warm up in the toaster oven or air-fryer before serving!
Top Tips
- Filling the pastries: I recommend filling the pastries with more pizza sauce and cheese than you think is enough. The cheese melts and the puff pastry puffs up so having enough filling and sauce makes them much better.
- Defrosting the puff pastry: Make sure to take out the puff pastry and defrost in the fridge overnight or for 2 hours at room temperature.
FAQ
Yes! After assembling, place them on a tray to flash freeze for 30 minutes to an hour until partially frozen. Transfer to a re-sealable bag and freeze for up to 3 months. You want them to at least solidify on the outside so they don't stick together in the bag.
Instead of the egg wash, you can brush the pastries with milk or cream. This give them the desired browning and shine.
Related
Looking for other recipes like this? Try these:
Pizza Pockets
Ingredients
- 1 sheet puff pastry, defrosted
- pizza sauce
- 1 ½ cup mozzarella cheese, shredded
- bell pepper, chopped (optional)
- sliced onion (optional)
- pepperoni slices (optional)
- Favourite pizza toppings
- 1 egg
- 1 tablespoon water
- nigella seeds (optional)
Instructions
- Preheat the oven to 400F°.
- Gently unfold the puff pastry and roll it out a bit thinner with a rolling pin.
- Cut into 8 equal pieces. Then cut each in half along the width. This will give you 16 pieces in total. I like my pastry layers a bit thinner so I roll them out a bit individually after cutting 8 pieces. This makes them too big so I cut them in half, which gives me 8 total pastries. You can keep them as is and have 4 pastries in total.
- Place half of them on a large baking tray lined with parchment.
- Beat together the egg and water in a separate bowl for the egg wash.
- Spread the pizza sauce in the middle of the puff pastry rectangles, add your favourite toppings and then top with the cheese.
- Brush the edges of each rectangle with the egg wash and cover with one of the puff pastry pieces that were set aside. Crimp the edges with a fork to seal. Repeat with all of them.
- Cut 2-3 slits on each pastry with a sharp knife and brush the tops with egg wash. Sprinkle some nigella seeds on top.
- Bake for 20-25 minutes or until the pizza pockets are golden brown and puffed up.
- Let them cool down slightly and enjoy!
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