Our Spinach & Cheese Breakfast Pockets are the perfect breakfast option to pack and bring on the go! Make these the night before and you’ll be definitely looking forward to breakfast the next day ?
- Pre-heat the oven to 200C. Line a baking tray with baking paper. In a small bowl, whisk together 1 egg and 1 tbsp of water. Set aside.
- Combine ricotta, spinach, basil, tomatoes, chilli flakes, salt and remaining egg in a medium bowl.
- Cut shortcrust pastry into 4 wedges. Divide ricotta mixture among 4 wedges placing on 1 side. Fold pastry over filling and press edges with a fork to seal.
- Transfer over to the prepared baking tray. Brush tops with egg mixture and sprinkle with sesame seeds. Bake until golden brown. 16 to 20 minutes.