Menu
ARTICHOKE AND LEEK RING
500 g puff pastry
1 jar x 520g artichokes alla Romana
1 clove garlic, crushed
1 medium onion chopped
2 leeks thinly sliced
6 black olives roughly chopped
2 anchovy fillets, chopped
2 tbsp chopped parsley
1 tbsp marjoram chopped
Grated rind of 1 lemon
Salt and pepper to taste
4 tbsp sundried tomato pesto
1 large egg beaten
1
Drain the artichokes and reserve the oil; slice the artichokes thickly
2
Heat two tablespoons of the reserved oil in a pan and gently fry the onions and garlic until soft; add the leeks and continue cooking for about 5 minutes; add the artichokes and stir gently taking care not to break them up too much; stir in the olives, the anchovies, the parsley, the marjoram and lemon zest and mix well and season to taste
3
Roll out the pastry to a long rectangle, about 30cm x 45cm; spread the sundried tomato pesto lengthways down the middle of the pastry in a line about 5cm wide; spread the artichoke and leek mixture on top of the pesto
4
Brush down one side of the pastry with the beaten egg; fold the other side over the filling, then the egg-washed side over this to seal; turn over so the seal is at the bottom, to look like a giant roll; place on a baking sheet lined with baking paper
5
Cut two-thirds of the way through the roll every 4cm to make 10-12 sections, then join the two ends together with a little more egg wash, to form a ring
6
Gently twist each piece of the ring over without tearing it so that the filling is side up; brush the pastry with the remaining beaten egg
7
Bake for 40-50 minutes until the pastry is golden and puffed