Leeks and feta vol-au-vent

Serves 4-5

Ingredients

• 350 g puff pastry,

• 2 leeks,

• 125 g crumbled feta,

• 2 tbsp pesto,

• 25 g butter,

• 8-10 quartered cherry tomatoes,

• 2 tbsp pine nuts,

• 1 egg beaten.

Preparation

Preheat oven to 200°C. Roll out pastry and cut out 4 saucer-size circles. Make a line around the circles, 1 cm from the edge. Spread pesto over the centre circles, place over the baking tray and chill. Melt the butter in a pan and sweat the leeks till soft, then season. Spread evenly over the pastry circles. Top with cheese, tomatoes and pine nuts. Brush the edges of the pastry with beaten egg and bake for 12-15 minutes until the pastry is golden.