Pastry Pockets with Filling

Ingredients

• 350 g puff pastry (frozen)
• 600 g pork tenderloin (pre‑cooked)
• 1 Shallot
• 2 Garlic cloves
• 1 EL sun‑dried tomatoes in oil
• 1 EL pitted black olives
• 2 sprigs Basil
• 2 EL olive oil
• 125 ml dry white wine
• Salt
• Pepper
• flour (for work surface)
• 30 g melted butter

Instructions

1. 1.

   Let the puff pastry thaw on a flat surface. Preheat oven to 200°C with upper and lower heat. Wash, pat dry, trim if needed, and cut pork into very small cubes. Peel and finely chop shallot and garlic. Drain tomatoes and olives well and chop them too. Wash basil, shake dry, and slice leaves into fine strips. Heat oil in a pan and sauté pork cubes while stirring.

2. 2.

   Add shallot, garlic, tomatoes, and olives; cook briefly then deglaze with wine. Simmer over medium heat for 5 minutes, season with salt and pepper, stir in basil. Roll out puff pastry on lightly floured surface, cut into 10x10 cm squares. Place a spoonful of filling on half of each square, brush edges with water, fold the other half over, and press edges firmly. Arrange pockets on parchment‑lined tray, brush with melted butter, bake for 20–25 minutes until golden brown. Remove and serve immediately.