• TO DRINK: Ayama Chenin Blanc 2009, with hints of lime and litchi and a crisp, lingering aftertaste.

    Leek, spinach and dolcelatte pithiviers

    Serves: 4
    Cooking Time: 1 hour 15 mins


    • 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.