Leeks En Croute with Red Pepper Sauce

[Starters]

30g/1oz butter

900g/2lb leeks, trimmed and thinly sliced

3 tablespoons double cream

salt and freshly ground black pepper

450g/1lb flour quantity puff pastry 

4 fresh basil leaves

1 egg yolk

TO SERVE

red pepper sauce 

1. Melt butter in a sauté pan and add leeks. Cook on a low heat for about 15 minutes or until softened. Add the cream and cook until the juices have evaporated. Season and allow to cool completely.

2. Flour a work surface. Roll pastry to the thickness of a £1 coin (about 4mm). Using a 10cm/4in and a 13cm/5in cutter, cutter 4 of each size. If you need to re-roll lay the scraps on top of each other and roll.

3. Take the 4 smaller circles and divide the leeks between them, leaving a 1cm/½in border. Top each with a basil leaf. Dampen edges with water

4. Take the remaining circles and carefully place over the filling, ensuring no air is trapped inside. press the edges lightly together.

5. Brush with egg yolk, then mark a criss cross pattern on top

6. Put them on a baking sheet and chill for 30 minutes

7. Preheat oven to 200°C/400°F/Gas mark 6.

8. Bake for 15-20 minutes, or until risen and brown.

9. To serve spoon a little red pepper sauce around the edge of each leeks en croute.