Ham, leek and sweet potato mini calzones
- 1 medium leek, finely chopped
- 1 medium sweet potato, diced
- 150g wafer-thin cooked ham, sliced into strips
- 125g light mascarpone
- 2tsp wholegrain mustard
- 290g pack Asda Pizza Mix
- Mixed leaf salad, to serve
- ¼ red onion, thinly sliced, to serve
- STORE CUPBOARD
- 1tbsp olive oil
- ½ reduced-salt chicken stock cube, made up to 200ml
- 1 egg, beaten, to glaze
Preheat the oven to 180C/160C Fan/ Gas 4. Line a large baking tray with baking paper.
For the filling, heat the oil in a large nonstick frying pan, on a low setting. Add the leek and sweet potato, season with black pepper, then fry gently for 8 mins or until the veg has softened.
Add the stock to the pan and cook on low, stirring occasionally, for 5-7 mins, until the liquid starts to thicken.
Stir in the ham, mascarpone and mustard; leave to cool for 15-20 mins.
Meanwhile, make the pizza mix into a dough according to pack instructions. Knead for 5 mins. Divide into 4 balls.
Roll each ball into a circle about 10cm in diameter. Add ¼ of the filling on one half of each circle, leaving a border around the edge. Dab the borders with a little water, fold over to form a semicircle, then crimp together to seal.
Put on the baking tray, brush with egg and bake for 25-30 mins or until golden brown. Top the salad leaves with the onion and serve on the side.