Savory puff pastry pockets with ragù and mozzarella, a tasty recipe perfect for using up leftover ragù. What to do with leftover ragù? You’ve surely asked yourself that question, right? And very likely if you had ragù left over to make ragù for making lasagna, you probably also had mozzarella left over or a melting cheese and some béchamel. If so, follow me in the kitchen: with two rolls of puff pastry we’ll create some very tasty pockets! Ready? Let’s go to the kitchen — this tasty recipe can be useful for making quick puff pastry appetizers, but before you run to the stove, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Low cost
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make savory puff pastry pockets with ragù

1 1/2 cups ragù (thick)
1 2/3 cups béchamel (thick)
2 rolls puff pastry (rectangular)
9 oz cheese (mozzarella for pizza or a melting cheese, cut into cubes)
as needed egg (beaten, for finishing)
as needed sesame seeds

Tools

Baking sheet
Parchment paper
Pastry brush

Steps to make the savory puff pastry pockets with ragù

For preparing the ragù pockets start with the ragù and béchamel already cold.
Unroll the puff pastry and from each roll cut out 4 squares and some thin strips that you will use for decoration.
On each rectangle spread a generous tablespoon of béchamel and a heaping tablespoon of ragù. Add the pizza mozzarella or a melting cheese cut into small cubes.
Fold the corners of the pastry toward the center and seal them together; form little parcels and decorate them with the reserved strips to make little packages.
Brush with beaten egg, sprinkle with sesame seeds and bake in a hot oven at 392°F for 15–20 minutes or until they reach the desired golden color.
Remove from the oven, let cool slightly and serve while still hot and gooey.
These pockets are best eaten immediately, right after baking. If you need to prepare them in advance, after assembling place them in the fridge covered with plastic wrap; just before serving finish them with the beaten egg and seeds and bake.
Those already baked can be stored in the fridge covered with plastic wrap and eaten within two days after reheating in the oven, microwave or air fryer. As with most leftovers, they will still be tasty but never quite as good as when freshly made.
If you liked this recipe, also take a look at:
–Covered puff pastry pie with eggplant, tomato and cheese;
–Puff pastry with eggplant, prosciutto and mozzarella;
–Meatloaf in a crust with fried eggplant;
–Savory pie parmigiana-style with fried eggplant;
–Covered pizza with eggplant;
–Puff pastry with grilled eggplant, tomato and mozzarella.