• 2 containers (235 g) Lafleur Pork Creton
• 45 mL (3 tbsp.) Dijon mustard
• 125 mL (1/2 cup) bread crumbs
• 15 to 30 mL (1-2 tbsp.) fresh parsley, chopped
• Salt and fresh ground pepper, to taste
• 500 mL (2 cups) pizza dough, store-bought or homemade Flour

• 1 egg beaten with a little water

1. Preheat oven to 375°F (190°C).
2. Mix creton, mustard, bread crumbs and parsley. Season to taste.
3. Divide pizza dough into four equal portions. Roll out each portion on a floured surface, making a circle 1/2 cm (1/4") thick.
4. Place the pizza dough on a cookie sheet lined with wax paper. Brush the edges of the dough with glaze.
5. Place a quarter of the creton mixture in the centre of each circle of pizza dough. Fold in half like a turnover and brush the top with glaze.
6. Bake in the oven for 7 to 10 minutes or until dough is golden.

Serve hot with a tomato salad or steamed vegetables.

Suggestion :

Quick tips : Prepare steps 2-5 ahead of time. Before serving, simply bake in a heated oven.

Note:

Both unbaked and baked Quick Pork Pockets may be frozen.