TO DRINK: Ayama Chenin Blanc 2009, with hints of lime and litchi and a crisp, lingering aftertaste.
Leek, spinach and dolcelatte pithiviers
- 45ml (3 tbsp) olive oil
- 5 leeks, thinly sliced
- 2 garlic cloves, crushed
- pinch of ground nutmeg
- 100ml fresh flat-leaf parsley, chopped
- 200g dolcelatte, crumbled
- 2 large egg yolks, lightly beaten
- 1 x 400g sheet puff pastry
- 1 large egg, lightly beaten, for brushing
- 200g baby spinach, blanched and chopped
- 1 x 410g can artichoke hearts, drained and chopped
Heat the oil in a large frying pan and sauté the leeks and garlic until soft.
Transfer the leek mixture to a mixing bowl and stir in the nutmeg, parsley, dolcelatte and egg yolks.
Roll out the puff pastry on a work surface and cut out 16 x 12cm circles. Place 8 circles on a lined baking tray and brush with the beaten egg.
Divide the spinach between the circles, leaving a 1cm border around the edges.
Top with the leek mixture and artichokes and cover with the remaining pastry circles.
Press the edges together to enclose the filling. With a fork, mark the edges neatly and, if you like, score the top with patterns. Brush with the remaining beaten egg and refrigerate for about 30 minutes.
Preheat the oven to 200°C.
Bake the pies until cooked and golden, about 20 minutes.