Puff pastry parcels with leeks, tomatoes and walnuts

Ingredients for 2 servings:

• 1 pack of puff pastry (275 g)
• 20 g butter
• 1 stalk(s) leek, cut into thick rings
• 10 cherry tomatoes, halved
• 40 g walnuts, roughly chopped
• 1 egg(s)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

super easy summer recipe!

Roll out the puff pastry and cut into 6 equal pieces. Score a 2 cm wide edge into each piece, but do not cut all the way through. Let rest for 10 minutes. Preheat the oven to 180°C fan/convection oven. In the meantime, wash the leek and cut into 1 cm thick slices. Heat the butter in a saucepan and sauté the leek for about 2 minutes, stirring constantly, but do not brown. Then reduce the heat and cook the leek for another 2 minutes, until soft. Transfer to a bowl and let cool. Wash and halve the cherry tomatoes. Roughly chop the walnuts. Add both to the leek. Season with salt and pepper. Brush the edges of the puff pastry pieces with beaten egg. Mix the remaining egg into the vegetables. Spread the vegetable mixture evenly over the puff pastry pieces, leaving the edges free. Bake for 10 minutes. Then set the oven to bottom heat and bake for another 7 – 10 minutes until the dough is golden brown.