Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1903 / 455
Fats (g)
30.8
of which saturated (g)
7.3
Carbohydrates (g)
32
of which sugars (g)
3
Fibers (g)
2
Proteins (g)
12.8
Salt (g)
1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cut pastry
Preheat the oven to 200°C, no fan.
Remove the pastry from the fridge, unroll and cut into 4 portions.
Place each portion onto a lined baking tray.
2 Make and
In a bowl, combine the passata, oregano, vegetableseasoning and garliconionpowder.
Spread the sauce on each pastry portion.
Keep the top left and bottom right corners clear of any filling.
3 Add cheese
Top each with the mozzarella.
Tear over some basil.
4 Egg wash
Lightly beat the egg.
Fold the top left and bottom right corners towards each other.
Press them together in the middle of the pastry, adjusting any filling to ensure the pastry closes.
Lightly brush the pastry with the beaten egg.
5 Bake
Bake for 15-20 min until the pastry is golden brown, puffed and crispy.
6 Serve
Serve the Margherita Pizza PuffPastry Turnovers as a lunchbox snack!
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