Name: Tuna pockets with mozzarella - cooked in a pan
Prep time: 30 min
Total time: 30 min
Yield: serves 4 people
Ingredients: 200 g all-purpose flour; pinch of salt; 1 tsp baking powder; 150 g greek yogurt; 160 g Tuna pâté Classic Delamaris (2 cans); 200 g mozzarella cheese

Tuna pockets with mozzarella - cooked in a pan

Two chunks of cheese, Tuna pâté, some olives and seasonal fruits and our friends will be here in 30 minutes. What should I do, there's nothing special in my fridge and I would really like to make something delish. Ever felt that way? I (Maja) feel that way all the time. Jernej on the other hand already has a yogurt out and flour on the kitchen counter. We both adore Delamaris Tuna pâté but sometimes it's great to make it a bit more special, you know, to make something that impresses. So Jernej came out with this idea to make a 4-ingredient dough and fill it with the pâté and cheese. It's cooked in a pan on the stove and made in 30 minutes. So good. Serve it with seasonal fruits, nuts, olives, capers, cheese and you will definitely impress. Enjoy.

Ingredients

Pockets dough

200 g all-purpose flour

pinch of salt

1 tsp baking powder

150 g greek yogurt

Filling

160 g Tuna pâté Classic Delamaris (2 cans)

200 g mozzarella cheese

Tools and equipment

bowl

skillet

METHOD

Make the dough

In a bowl combine together all the pocket dough ingredients ( all-purpose flour, salt, baking powder and greek yogurt). knead the dough with your hands until it is elastic. Divide your dough into 3 equal-sized balls (each weighting around 120g / 4.2 oz).
Leave to rest

Leave the balls to relax for about 5 - 10 minutes. This way they will be easier to roll out.
Skillet Pockets

Lightly dust you working area and roll each ball into a circle (20cm / 8 inches). Each circe should be around 2mm thick. Spread the bottom half of the circle with Tuna pâté (leaving a 2 cm border). Add slices of mozzarella cheese. Using a brush, lightly tap the borders with a bit of water, then fold the top half of the dough over and press the edges with your fingers to seal.
Serve

Place a skillet over high heat and cook in batches, for 5 minutes, turn over and cook for a further 5 minutes or until cooked through. Serve with cheese (brie, mozzarella..), seasonal fruits (like figs, apricots, grapes...), olives, nuts, dried cranberries. These tuna pockets are also a great lunch on the go (for office or a trip) Enjoy.