A cross between a Cornish pasty and a pizza, these Spring Veg & Feta Pockets are The Happy Pear’s wholesome twist on the classic American hot pocket. Packed with roasted veggies, rich tomato sauce, creamy vegan feta, and fragrant basil, they’re a lighter, plant-powered bite perfect for spring.
Ingredients
Takes: 40 mins | Serves 4
- 150g spring vegetables (50g frozen peas, 100g asparagus)
- 175g courgette
- 50g vegan feta
- 1 red onion (approx. 75g)
- 1 tbsp balsamic vinegar
- Small bunch of basil (approx. 8g)
- 2 tbsp tomato paste
- 2 tbsp pesto of choice
- 1 sheet of puff pastry (320g)
- 2 tbsp oil
- 1 tbsp oat milk (for brushing)
Method
- Preheat the oven:
- Set the oven to 200°C (fan).
- Prepare the vegetables for roasting:
- Chop the courgette into small bite-sized cubes.
- Slice the red onion.
- Chop the asparagus into thirds.
- Place all the veg on a lined baking tray, drizzle with 1 tbsp of oil, sprinkle ½ tsp of salt, and add 1 tbsp of balsamic vinegar. Mix well to coat.
- Roast in the oven for 15-20 minutes until the vegetables are nicely roasted.
- Prepare the vegan feta and puff pastry:
- While the veg is roasting, chop the vegan feta into cubes.
- Cut the puff pastry sheet into four rectangles.
- Cover the frozen peas with boiling water and leave for 10 minutes, then drain and set aside.
- Using a rolling pin or a clean glass jar, gently roll each pastry rectangle to increase its size by approximately 2 cm on each side.
- Cool the vegetables:
- Once the veg is roasted, reduce the oven temperature to 180°C (fan).
- Remove the tray from the oven, mix the vegetables well, and allow them to cool slightly before adding them to the pastry.
- Mix the spring veg filling:
- Chop the basil and mix it with the drained peas and the roasted vegetables.
- Prepare the pastry pockets:
- In a small bowl, combine the pesto and tomato paste. Spread approximately 1 tbsp of the mixture onto each pastry rectangle, leaving a 1 cm border free from sauce around the edges.
- Spoon about ¼ of the spring veg mixture into the centre of each pastry piece.
- Add a quarter of the vegan feta cubes on top of each.
- Fold and seal the pockets:
- Fold each pastry piece over the filling to form a pocket or parcel shape, sealing the edges carefully. Turn the parcels seam-side down, ensuring not to tear the pastry.
- Transfer the parcels onto a parchment-lined baking tray.
- Brush and bake:
- Brush each pastry parcel with oat milk for shortcrust pastry or oil for puff pastry to help with browning.
- Bake in the oven for 20-25 minutes until the pockets are golden brown.
- Serve:
- Enjoy your hot pizza pockets warm!
Perfect for picnics, lunches, or a light dinner, these pockets are a delicious way to enjoy seasonal veg in every bite.
Cooking with Purpose: Herbs and Spices That Heal and Nourish
