Yields10 Servings
 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

Drain the artichokes and reserve the oil; slice the artichokes thickly


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


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


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


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


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


Bake for 40-50 minutes until the pastry is golden and puffed

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