Using a standard sweet pizza (or brioche) dough base, cut into 250 gram pieces.
Round the dough up and leave on the bench to rest for 10 minutes.
Pin out the dough to 25cm x 30cm.
Crimp around the edges of the dough piece.
Fill with Barker’s Professional Patisserie Filling and leave to rest for 10 minutes.
Bake at 210°C for approximately 10 to 12 minutes or until golden brown in colour.
Remove from the oven and dust around the edges with dusting sugar.