Makes: 12 pastry crowns
Ingredients:
2 leeks
1 butternut squash
4 cloves garlic
1 roll filo pastry quartered
Large pinch salt
1/2 tsp coriander
1 tsp mixed spice
1 tsp fresh thyme
Large pinch pepper
1 tsp olive oil
Method:
Preheat the oven to 180ºC
Slice the leeks (leaving 1 or 2 slices aside to garnish at the end) and squash, roughly chop and peel the garlic cloves and drizzle in olive oil and salt and roast for 25 minutes
Quarter the sheet of filo pastry and using a non stick muffin tray, add one thin quarter and brush with olive oil then layer with another two sheets. Repeat until you’ve filled 12 of the muffin holes
Take the sliced leeks, garlic and squash out of the oven and pulse in a food processor for around 10 seconds until just combined.
Add the filling to the pastry and bake at 200°C for 10 minutes
Top with the leftover leek slices, pomegranate seeds and a few sprigs of fresh thyme
© Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association (2020).
