Serves 4
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  1. Preheat the oven to 200°C/180°C fan/gas mark 6. 
  2. In a medium pan, heat half a tablespoon of oil over a medium heat. When hot, add the leeks and salt and cook for 5-8 minutes, until the leeks have softened.
  3. In a food processor, combine most of the feta, red peppers, remaining oil and chilli flakes. Blitz until just combined.
  4. Add the pastry sheet to a parchment-lined tray. Trim the corners of the unrolled sheet of pastry and spread the feta paste over the pastry, leaving a few centimetres around the edges uncovered. Top with the leeks and asparagus. Fold the uncovered pastry around the edges to cover a few centimetres of the veg, overlapping and pinching the two ends of the pastry into points. Brush the pastry with the egg.
  5. Bake for 20–25 minutes until the pastry is golden brown. Garnish with the remaining crumbled feta and parsley. 

Test Kitchen Tip: The feta and red pepper paste is delicious. It can be used on sandwiches, with roast veg or simply as a dip. 

Nutrition Facts

Per serving: 584kcals, 40.2g fat (8.5g saturated), 43.8g carbs (5g sugars), 13.9g protein, 2.3g fibre, 0.654g sodium