Ingredients
Whipped feta
Method
1.Preheat oven to 180°C. Heat oil in a frying pan; gently cook leeks, garlic and mushrooms until soft. Add vinegar, thyme and pine nuts; cook until vinegar has evaporated. Season and cool slightly.
2.Meanwhile, lay pastry sheets on the bench and cut into 4 x 15cm circles, rerolling the trimmings. Brush pastry circles lightly with a little egg and transfer to a greased baking tray.
3.Divide filling between circles, leaving a 1.5cm pastry border on each. Fold over border to enclose filling and brush with egg.
4.Bake for 20-25 minutes or until pastry is golden. Serve warm or cold with a dollop of Whipped feta (below).
5.WHIPPED FETA. Combine ingredients; beat until smooth.
PER SERVE Energy 618kcal, 2589kj • Protein 14.5g • Total Fat 42.6g • Saturated Fat 17g • Carbohydrate 42g • Fibre 4.3g • Sodium 544mg • Sugar 10.8g – You could also make this recipe as one large tart, if you prefer. – This recipe needs about 1 cup leek. An inverted noodle bowl makes a good template for cutting the pastry discs.
Note
