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

Purslane Filling

• Combine purslane and onion in a mixing bowl. Add in olive oil, pomegranate molasses, seasoning and spices and combine well.
  100 gram purslane, 1 medium white onion, 1 teaspoon paprika, 2 tablespoon pomegranate molasses, 1 tablespoon sumac, 1 pinch Salt, 1 pinch Cracked black pepper

Pastry Pockets

• Cut each puff pastry sheet in half, each half will create one pocket. Place purslane filling onto one side of the puff pastry.
  4 sheets puff pastry
• Fold puff pastry, keep filling in the middle. Using your 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 lined baking 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 Serve warm.
  1 teaspoon Black sesame seeds, 1 tablespoon olive oil