Step 1
In a medium saucepan, bring pasta sauce, mushrooms and dried herbs to a simmer. Cook 8 - 10 minutes, until the mushrooms have softened, and the sauce is thick. Stir through broccoli, remove from heat, and cool to room temperature.Step 2
Preheat oven to 200°C (400°F). Line two oven trays with baking paper.Step 3
Combine yoghurt and olive oil in a large bowl. Add flour, Weet-Bix, and salt, and mix to create a shaggy dough. Cover and rest 5 minutes.Step 4
Dust bench with a bit of flour, turn dough out, and knead for 1 minute until soft and pliable. Form dough into a long log, cut into 12 pieces and cover with an upturned bowl (to prevent drying out).Step 5
Working with one piece of dough at a time, lightly dust bench and dough with a bit of extra flour and roll into a 12cm round. Repeat with remaining pieces.Step 6
Place 1 tbs sauce on one round of dough, just off-centre, and top with a bit of cheese. Use a clean finger dipped in water to wet the edge of the dough, and fold un-topped side over to create a crescent shape. Gently press to remove air pockets, and crimp edges with a fork to enclose filling. Use the tip of a knife to make two small slits on the top for steam. Repeat to make 12 pizza pockets.Step 7
Transfer empanadas to the prepared trays. Bake 18 – 20 minutes, rotating trays half way through, until pastry is golden. Cool on tray for 5 minutes, then move to a rack to cool completely. Serve warm or at room temperature, with extra pasta sauce for dipping.
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