SERVES 4
15ml (1 tbsp) olive oil
1 onion, peeled, diced
2 garlic cloves, peeled, chopped
1 sweet potato, peeled, diced into 1cm (½ in) cubes
1 head of broccoli, coarsely chopped
3 tbsp tomato purée
100g (3½ oz) Cheddar cheese, grated
1 mozzarella ball
1 free-range egg, whisked
a pinch of fl our, for dusting 325g (11½ oz) shop-bought or homemade shortcrust pastry
1Preheat the oven to 220°C/ Gas Mark 7.
2Start by preparing the sweet potato, then fry it in a little olive oil. Meanwhile, prepare the rest of the ingredients while the sweet potato is cooking.
3Add the onions and garlic to the pan with the sweet potato, followed by the broccoli.
4Pour in about 100ml (3½ fl oz) water (careful as it will create a lot of steam) and immediately cover and leave to steam for about 5-10 minutes.
5Once the sweet potato and vegetables are tender, remove from the heat, stir in the tomato purée, season and leave to cool while you prepare the pastry.
6Roll out the pastry to a thickness of 3mm (1/8in) and cut into four equal squares.
7Line a baking tray with parchment, then place one pastry square on the tray.
8Spoon a quarter of the filling onto one half of the pastry. Sprinkle over
some cheese and torn mozzarella.
9Wet the edge of the pastry around the filling with the whisked egg, then fold the pastry over the filling. Seal the edge by pressing down and pinching together with your fingertips.
10Brush the pastry with egg wash and continue until all four calzones are done.
11Pierce with a knife to allow steam to escape, then bake in the oven for approx. 20 minutes or until the top is golden; remove and serve!
TipThese ‘pizza pockets’ are great for kids as you can include any leftover or pre-cooked vegetables.