Method

• Sauté the leeks and onions in a buttered frying pan until slightly soft, then remove and cool.
• Take a rectangular sheet of defrosted puff pastry and lay a pile of the leek mix on top.
• Place the Rudd’s Potato & Leek Filled Rasher on top.
• Top the pile with another slightly smaller rectangle of puff and pinch it down and around the filling and crimp the bottom layer of pastry.
• Brush the pastry with the beaten egg and sprinkle some thyme on top.
• Cut a 5cm long slit in the top of the pastry to allow the steam to escape, then bake in a medium oven at 180ºC for 20 minutes, or until golden brown and crispy.
• Allow to cool once out of the oven and then serve!

Ingredients

• 1 Rudd’s Potato & Leek Filled Rasher
• 1 Leek—washed thoroughly and sliced
• 1 Medium sized onion—diced
• 1 Frozen puff pastry sheet
• 2 Eggs—beaten
• 2 tbsp. thyme