Add a splash of Olive Oil to a high walled frying pan. Throw in 2/3 whole cloves of Garlic. Pop in 2 Tbsp Tomato Paste and roast for 3min. Pour in around 300g Tomato Passata. Pop in a small bunch of fresh Basil. Simmer and reduce for around 20-30min. Allow the Sauce to cool before use. Pre heat an oven to 180 degrees. Roll out the sheet of puff Pastry. Add around 1 Tbsp of the Sauce to one half of the Pastry. Tear over half of the Mozzarella. Tear over some of the fresh Basil leaves. Finish with a grating of the Parmesan Cheese. Fold over the puff Pastry like you would a Pasty. Whisk one whole Egg and brush the Pastry in the Egg wash. Bake the Pizza Pockets until the Pastry is golden brown, puffed up and flaky.
