Ingredients

2 tablespoon extra virgin olive oil

2 medium (700g) leeks, trimmed, cleaned, chopped finely

1/4 cup (35g) finely chopped semi-dried tomatoes

1/4 cup (40g) finely chopped kalamata olives

1/2 cup (40g) finely grated parmesan cheese

10 basil leaves, chopped finely

15 sheets filo pastry

100 gram butter, melted

1 teaspoon smoked paprika

Method

1.Preheat oven 220°C (200°C fan-forced). Line two baking trays with baking paper.

2.Heat the oil in a large non-stick frying pan; add leeks and cook, stirring, until softened. Transfer to a mixing bowl and add the tomatoes, olives, parmesan and basil.

3.Brush 1 sheet of pastry with some of the melted butter; top with two more sheets, brushing each with more butter. Cut the layered sheets into 3 strips lengthways. Place l heaped tablespoon of the tomato mixture at one narrow edge of each pastry strip. Fold one corner of pastry diagonally over filling to form a triangle. Continue folding to end of strip, retaining triangular shape. Repeat to make 15 triangles.

4.Place triangles, seam side down, on trays; brush with a little more butter and sprinkle with paprika. Bake the triangles for about l5 minutes or until browned lightly.

Makes 15 Unbaked triangles suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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