Leek & Chorizo Filo Pastries

leekchorizo.jpg

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These delicious little parcels were born thanks to a fridge full of ‘bits’. I had lots of stuff in bitty plastic bags that were getting on my nerves, and also coming up to unacceptable in the fresh status. So I made these simple little pastry treats – they were really very tasty!

RECIPE: (makes 2 man-size pastries)

INGREDIENTS:
1 tablespoon butter
1/2 celery stalk (finely chopped)
1 chorizo (cubed)
2 leeks (chopped)
1 tablespoon parsley (chopped)
1 tablespoon fresh oregano (chopped)
1 garlic clove (minced)
salt & pepper
splash of white wine
1/4 cup cream
3 tablespoon smoked cheddar cheese
1 egg yolk
4 sheets frozen filo pastry
butter to brush pastry

DIRECTIONS:
Melt the butter in a large frying pan over a moderate heat, and fry the chorizo for 2 minutes. Add the celery, leeks and garlic and cook lightly for 10 minutes until soft. Turn up the heat and add a splash of white wine, let it sizzle briefly then add the cream, sizzle for 30 seconds then remove from the heat. Stir in the remaining oregano and parsley the cheese and egg yolk. Season with salt & pepper and set aside.

Preheat the oven to 180ºC. Cut the filo sheets to 15cm wide and discard the excess. Separate one sheet and brush with melted butter. Place another sheet on top and brush with butter. Spoon half the filling on the bottom left of the strip. Fold across diagonally from the bottom to form a small triangle, then fold up the triangle, continue to fold diagonally and up, keeping the triangular shape till you end. Brush with butter. Do the same with the remaining filling to make another. Bake on a baking sheet for 20-25 minutes until browned and crispy. Let it cool for 5 minutes before attempting to eat it.

SERVING:
Serve hot or cold with whatever takes your fancy.

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