Prep: 15 minutes
Cook: 25-30 minutes
Serves 4
Ingredients
1 tbsp oil
400g pack leeks, cut into 2cm circles
2 tbsp maple syrup
1 tsp Dijon mustard
150g hot smoked salmon, flaked
375g pack all butter puff pastry
Drizzle balsamic glaze
1 tbsp chopped chives
Method
- Preheat the oven to 200oC, gas mark 6.
- Heat the oil in a large frying pan and fry the leeks for 5 minutes, turning once until golden.
- Mix together the maple syrup and mustard and pour over the base of a 22cm square tin, top with the leeks and then scatter over the salmon.
- Rollout the pastry to a 24cm square, trimming the edges. Place over the leeks, tucking the edges into the tin to encase the filling. Bake for 25-30 minutes or until golden.
- Upturn onto a serving plate, drizzle with balsamic glaze and sprinkle with chives.
Cooks tip
Replace the salmon with leftover cooked chicken or replace with sliced peppers for a vegetarian option. Honey and wholegrain mustard can also be used instead of maple syrup and Dijon.
