
Ingredients
- 200 g venison salami (diced)
- 1 leek (sliced)
- 2 tbsp pesto
- 1 sheet puff pastry
- 6 cherry tomatoes (quartered)
- 50 g feta cheese (crumbled)
- 1 egg (beaten, for brushing)
- 1 tbsp balsamic vinegar
- 1 salt & pepper to taste
Instructions
- Cook the leeks: In a hot pan, cook the sliced leek until softened. Add the balsamic vinegar and cook for another minute.
- Add the salami: Stir in the diced venison salami and cook until it releases some oil and is lightly browned.
- Prepare the puff pastry: Cut the puff pastry sheet into 4 rectangles. Roll up the edges to create a border around each rectangle.
- Spread the pesto: Evenly spread a layer of pesto on each pastry rectangle.
- Top with ingredients: Spoon the leek and salami mixture onto the pesto layer. Top with quartered cherry tomatoes and crumbled feta.
- Brush the pastry edges: Brush the puff pastry edges with the beaten egg to help them crisp up.
- Bake: Bake in a preheated oven at 180°C (fan bake) for 25-30 minutes or until the pastry is golden.
- Serve: Remove from the oven and add a little more pesto on top before serving. Enjoy!