Ingredients:

1 tbsp oil

1 large garlic clove, crushed

½ tsp dried oregano

400g can plum tomatoes

1 tbsp tomato purée

320g sheets ready-rolled shortcrust pastry

250g grated mozzarella

80g pepperoni

1 egg, beaten

Method:

1. Heat oven to gas 6, 200°C, 180°C fan. Heat the oil in a saucepan adding the garlic and oregano. Cook for 1 minute then stir in the tomatoes and tomato purée. Cook over a high heat for 5 minutes.
2. Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a teaspoon of the tomato sauce over half of each quarter. Top with the cheese and pepperoni. Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal.
3. Bake for 20 minutes or until golden. Serve and enjoy!