Ingredients

• 1 sheet of pre-rolled puff pastry
• 500 grams of leeks
• 150 grams of mushrooms
• 1 small courgette
• 150 grams of chestnuts
• 2 cloves of garlic
• 1 stock cube
• 50 ml of water
• 0.25 cups of white wine

Method

1. Pre-heat the oven to 180 degrees
2. Chop the leeks and cook on a medium heat (7) for a few minutes
3. Add the garlic, mushrooms, and courgette and fry until the leeks are soft
4. Mix the stock and add to the pan along with the wine
5. Cut the chestnut into smaller pieces and add to the pan
6. Reduce the heat and cook for another 10 minutes
7. Split the puff pastry into two and place half the mixture onto each piece
8. Fold over each piece of pastry, crimp the edges to form the pasty, and cut slices in the top
9. Cook for 20 minutes or until the pastry goes golden brown
10. Serve, enjoy, and try not to burn your tongue!