Utterly delectable parcels of cheese and leek in puff pastry make a great party food and snack.
4 leeks, chopped
1 garlic clove, peeled, chopped
100g/3½oz butter
200g/7oz Caerphilly cheese, crumbled
200g/7oz mashed potato
1 tbsp chopped fresh thyme
salt and freshly ground black pepper
12 x 15cm/6in square pieces puff pastry rolled out to 2-3mm/½in thick
1 free-range egg, beaten
1 tbsp wholegrain mustard
175ml/6fl oz extra-virgin olive oil
50ml/1¾fl oz white wine vinegar
salad leaves, to serve
Preheat the oven to 200C/390F/Gas 6.
Heat the butter in a frying pan and fry the leeks and garlic for 2-3 minutes, or until softened. Stir in the Caerphilly cheese, mashed potatoes and thyme. 3. Season, to taste, with salt and freshly ground black pepper.
Divide the mixture between 6 of the pastry squares and shape into a circle, leaving a 2cm/1in border.
Place the remaining puff pastry circles on top and crimp the edges with a fork.
Brush each parcel with beaten egg.
Cook for 20-25 minutes, or until golden-brown and crisp.
Meanwhile, to make the dressing, whisk together the dressing ingredients in a bowl until well combined.
Mix the salad leaves and dressing together in a bowl until the leaves are coated in the dressing.
To serve, place a puff pastry parcel onto each of 6 serving plates and spoon some salad leaves alongside.
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