On Sunday the same procedere after a late lunch (recipe below) - and being back in my apartement I realized I got sunburned. Luckely it was not that bad that it hurt.
I really love my apartement, but in summer it's like you live in the oven. Sun shining in on one side in the morning and then on the other side in the afternoon, till the sun goes down. Most times I walk around naked or just dressed with a bikinidress.
Now back to my Sunday Lunch recipe. This recipe - making smaller pockets - will also work as a snack or appetizer on a summer party or as a side dish while grilling.
Enjoy the pockes, equal big or small or for what reason you serve them! I just digged in them... And this will mean something :)
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Avocado, Vegan Cream Cheese, and Salsa Pockets
This was SO easy to make and would be an awesome breakfast to make if you have guests staying with you. You don't even have to mix anything together! Just drop some mashed avocado onto a pastry square, top with cream cheese, then some salsa, and make a pocket...simple!
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Ingredients
1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed
1/3 cup cream cheese
1/3 cup salsa
salt and pepper, sprinkled to taste
some milk
Directions
1. Heat oven to 200°C and spray two baking sheets with cooking spray.
2. Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 5 cm by 5 cm squares.
3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking.
4. Dizzle each of the pockets with some milk (replaces the egg). Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.
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