Tuna Pock­ets with Moz­zarel­la Cheese

In a bowl, combine all ingredients for the dough (flour, salt, baking powder and yogurt) and knead into flexible dough. Divide into three even parts (each approx. 120g), and shape each one into a ball.

Leave the dough to rest on working surface for 5-10 minutes, allowing it to become more flexible, which will make it easier to roll out into the desired shape.

Roll each ball into a 2mm thick circle with a diameter of approx. 20 cm. Spread the Delamaris Tuna Pâté on the bottom half of the circle (leave a 2cm edge) and sprinkle with mozzarella cheese. Apply water to the edges and fold the dough to get the shape of a pocket or half-moon (the same as with the calzone pizza) and press the edges well using your fingers.

Heat a frying pan to a high temperature and put pockets in it one by one. Cook for 5 minutes, turn and cook for another 5 minutes. Cut into optional pieces and serve with cheese (e.g. brie, mozzarella cheese…), fresh seasonal fruit (e.g. figs, apricots, grapes), olives, nuts and dry cranberries.

TIPS: This dish is great as a snack or lunch to take to work or on a trip. You can serve it with various dips or sauces, such as garlic and parsley sauce. You can use some other cheese instead of mozzarella, for example Edam or Gouda.

Recipe created by: jernejkitchen.com