Pesto Leek and Cheese Twists
Ingredients
- 1 pack ready-rolled puff pastry
- 70g grated cheese
- Homemade pesto or pesto of choice
- 1 leek, halved and sliced
- Extra virgin olive oil
- 1 tablespoon vegan Worcester sauce
- 1 tablespoon unsweetened plant-based milk
Preparation
Line a medium baking tray with baking paper.
Heat the oven to 180 degrees C fan.
Add a splash of oil to a frying pan and add the leeks, then pan fry until soft.
Place the rectangle of pastry onto the lined baking tray.
Spread the pesto generously over half of the long side of the pastry rectangle to the midpoint.
Evenly spread the cooked leek over it.
Sprinkle the grated cheese over the leek.
Fold over the other side of the pastry to cover the filling and meet the opposite edge.
Carefully slice into about 10 strips, each 2.5 to 3 cm wide.
Lift each pastry strip and twist it; repeat for all strips.
Brush the pastry with the Worcester sauce and milk wash.
Place in the oven and bake for 25 minutes until golden.
Notes
This recipe is ideal for lunch, afternoon snacks, or picnics.
It can be made gluten-free and vegan with appropriate ingredient choices.
