• Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit)

Purslane Filling

• Roughly chop purslane, leaves and stems
• Roughly chop onion
• Combine purslane and onion in a mixing bowl
• Add in olive oil, pomegranate molasses, seasoning and spices and combine well

Pastry Pockets

• 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.