- 700g (1lb 9oz) baby leeks
- 375g pack ready-rolled puff pastry
- small bunch sorrel
- 100g (4oz) Stilton, crumbled
- 50g (2oz) walnuts, roughly chopped
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.