Savory Chestnut and Leek Hand Pies

Ingredients

• ready-made puff pastry320 g
• leeks, finely sliced2 medium
• cooked chestnuts, chopped140 g
• olive oil1 tbsp
• butter20 g
• fresh thyme leaves1 tsp
• ricotta80 g
• egg1 large
• breadcrumbs30 g
• black pepper1/2 tsp
• salt1/2 tsp

Method

1. 1Heat the oven to 200°C and line a baking tray with parchment.
2. 2Cook the leeks gently in olive oil and butter with salt until soft and sweet, about 8 minutes.
3. 3Stir in chopped chestnuts, thyme, breadcrumbs, ricotta, and black pepper; cool the filling slightly.
4. 4Roll out the puff pastry and cut into 8 rectangles; spoon filling onto 4 pieces, leaving a border.
5. 5Brush borders with beaten egg, top with remaining pastry, and crimp the edges with a fork.
6. 6Cut a small steam slit in each pie, brush tops with egg, and bake for 18-22 minutes until deeply golden.
7. 7Cool for 5 minutes before serving.

Tips

• Let the filling cool before assembling so the pastry stays crisp.
• If chestnuts are dry, mash a few into the filling to help it bind.
• Serve with a sharp salad to balance the buttery pastry.

Nutrition