Pocket Sandwiches

Recipe Ingredients

2		Puff pastry sheets - (to 3)
1/2 lb	227g / 8oz	Mozzarella cheese
1/2 lb	227g / 8oz	Cheddar cheese
1 lb	454g / 16oz	Broccoli spears
1 lb	454g / 16oz	Thinly-sliced boiled ham
1 lb	454g / 16oz	Thinly-sliced roast beef
2 cups	474ml	Tomato sauce
1/2 lb	227g / 8oz	Pepperoni
2		Eggs
2 tablespoons	30ml	Water

Recipe Instructions

Preheat the oven to 350 degrees.

Cut the puff pastry into desired shapes, (making sure you have two pieces that are alike to build the sandwich). Using a box grater, grate each cheese. Slice the broccoli into thin slices. Place what ever type of filling you wish in the center of one piece of puff pastry, like ham and cheese, or tomato sauce, pepperoni and cheese, or broccoli and cheese (fill each pocket with a good amount of the filling). Place the other piece of puff pastry on top of the filling. Using your hands, lightly press the pastry around the filling. Using a fork, press the ends of the pastry together. This will seal the pockets tightly.

In a mixing bowl, whisk the eggs and water together. Place the pockets on a parchment-lined baking sheet. Using a pastry brush, lightly brush each pocket. Bake until golden brown, about 12 to 15 minutes. Serve warm.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B45 broadcast 06-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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