Halloumi, Spinach, Pomegranate Chickpea Puff Pastry Parcels

200g spinach

100g halloumi, roughly chopped

100g feta cheese, crumbled

100g chickpeas

100g pomegranate seeds

28g coriander, roughly chopped

3 tbsp pomegranate molasses

1 tbsp olive oil

1 1/2 tsp sumac

2 sheets of all butter ready made puff pastry

1 egg whisked with a little milk

Mixed baby salad leaves to serve

1. Wash and drain the spinach and place in a large frying pan on a medium heat. Wilt the spinach, stiiring a few times, and when ready, transfer to a sieve and allow to cool while you get on with everything else.
2. Preheat the oven to 200’C. Mix together the halloumi, feta cheese, chickpeas, pomegranate seeds, coriander, pomegranate molasses, olive oil and sumac. When cool enough to handle, squeeze as much liquid from the spinach as possible, and then roughly chop. Add to the halloumi mixture and stir so that everything is evenly mixed. Season wih salt and pepper and set aside.
3. Lay out the sheets of puff pastry and cut out four large squares- each measuring about 15cm by 15cm. You need two sheets to give you four squares this size. Place one square on your baking tray and return the others to the fridge to keep them cold while you work. Place a generous spoonful of the mixture into the centre of the pastry and fold each corner over the mixture, bringing it together in the centre. Brush with a little egg wash, and repeat with the rest of the pastry. Bake for 10-15 minutes, or until golden brown and crisp. Serve with some lightly dressed salad.