Cut each puff pastry sheet in half, each half will create one pocket
Place purslane filling onto on side of puff pastry
Fold puff pastry, keep filling in the middle
Using index finger or fork, press edges together until a pocket/pie is formed and there are no gaps in the edge
Place each purslane pocket onto a baking tray that is lined with baking paper or foil. If using foil, oil prior to placing pockets onto tray
Lightly brush on a coat of olive oil onto each pocket
Sprinkle black sesame seeds
Bake in the oven for approx 25-30 minutes or until golden brown
Place on a cooling rack, serve warm.
Left overs can be store in an airtight container - however allow to completely cool down before storing.