published
in Recipes
Ingredients
- 700g (1lb 9oz) baby leeks
- 375g pack ready-rolled puff pastry
- small bunch sorrel
- 100g (4oz) Stilton, crumbled
- 50g (2oz) walnuts, roughly chopped
Method
Heat the oven to 190C, 170C fan oven, 375F, gas 5. Trim the leeks and wash well under cold, running water to remove any grit. Dry thoroughly on kitchen paper. Unroll the puff pastry sheet on to a large baking sheet and arrange the leeks and sorrel on top.
Sprinkle over the Stilton and walnuts and bake for 25 to 30 minutes, until the pastry is risen and golden around the edges.
Sign up for the woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.