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Pizza Empanadas

Serves: 6
Prep: 25
Cook: 20

    Pizza in a pocket. Perfection.


    • 3 Weet-Bix™, very finely crushed
    • 1 3⁄4 cups white self-raising flour, plus extra for dusting (230g)
    • 1/8 tsp salt
    • 1 cup unsweetened, reduced fat natural yoghurt
    • 1 tbs extra virgin olive oil
    • 1 cup prepared pasta sauce, salt reduced
    • 1⁄2 tsp dried Italian herbs
    • 200g button mushrooms, finely diced
    • 1 cup finely chopped broccoli (85g)
    • 80g reduced-fat mozzarella, grated


    1. In a medium saucepan, bring pasta sauce, mushrooms and dried herbs to a simmer. Cook 8 - 10 minutes, until the mushrooms have softened, and the sauce is thick. Stir through broccoli, remove from heat, and cool to room temperature.
    2. Preheat oven to 200°C (400°F). Line two oven trays with baking paper.
    3. Combine yoghurt and olive oil in a large bowl. Add flour, Weet-Bix, and salt, and mix to create a shaggy dough. Cover and rest 5 minutes.
    4. Dust bench with a bit of flour, turn dough out, and knead for 1 minute until soft and pliable. Form dough into a long log, cut into 12 pieces and cover with an upturned bowl (to prevent drying out).
    5. Working with one piece of dough at a time, lightly dust bench and dough with a bit of extra flour and roll into a 12cm round. Repeat with remaining pieces.
    6. Place 1 tbs sauce on one round of dough, just off-centre, and top with a bit of cheese. Use a clean finger dipped in water to wet the edge of the dough, and fold un-topped side over to create a crescent shape. Gently press to remove air pockets, and crimp edges with a fork to enclose filling. Use the tip of a knife to make two small slits on the top for steam. Repeat to make 12 pizza pockets.
    7. Transfer empanadas to the prepared trays. Bake 18 – 20 minutes, rotating trays half way through, until pastry is golden. Cool on tray for 5 minutes, then move to a rack to cool completely. Serve warm or at room temperature, with extra pasta sauce for dipping.

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