Puff pastry pockets with sun dried tomatoes and leek (vegan)

Ingredients

• 380 g Puff pastry, vegan
• 150 g Dried tomatoes, packed in olive oil
• 1 pinch Sea salt flakes
• 2 sprig Rosemary, fresh
• 1/2 tbsp Coconut oil
• 1 pcs Cleaned and sliced leeks
• 1 tbsp Sesame seeds

Method

1. Preheat the oven to 200 Celsius degree.
2. Place a piece of parchment paper on a sheet pan.
3. Lay the puff pastry on a floured board and carefully roll it out.
4. Cut it to 8x8cm squares.
5. Slice the leek, and cut the sun dried tomatoes coarsley.
6. In a non-stick frying pan melt the coconut oil and put there the leek stripes and chopped tomatoes.
7. Season it with salt and the freshly chopped rosemary.
8. Cook until the onion the onion is golden brown.
9. Place the puff pastries on a sheet pan and spread each one with the cooked onion and tomatoes.
10. Fold the puff pastry sheets to triangles, pinch the sides to close the pockets.
11. Spread the pockets with some coconut oil, and confine with some seasme seeds.
12. Place the sheet pan into the oven then bake until golden brown; this needs approximately 15-20 minutes, depending on your oven.