I find of all the meals and snacks, it’s afternoon tea that can get boring. These little pastries are a delicious alternative to the ordinary. You can make a million different combinations, but this is my long time favourite. They also make great party appetisers (double the recipe), and you can pre-make a batch of them the day before and reheat in the oven on the day.

Harry was a very happy food critic when these hit his highchair.

Nutrition Note: Ricotta is naturally lower in fat and much lower in sodium than most other cheeses.

Ingredients

• 250g ricotta cheese
• 1/4 cup grated parmesan
• 1 egg
• 4 sheets of frozen puff pastry
• 1/2 leek, trimmed and finely sliced
• 1 tbsp butter, melted
• 2 tsp fresh thyme leaves, finely chopped

Method

Step 1

Preheat the oven to 180°C and line 2 baking trays with baking paper.
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Step 2

Place the ricotta, parmesan and egg in a bowl and whisk until smooth. -

Step 3

Cut each sheet of pastry into 4 x squares and place on baking trays. -

Step 4

Spread tablespoons of the ricotta mixture over the squares leaving 2 centimetres around the edge. -

Step 5

Place the thinly sliced leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme. -

Step 6

Bake for 25–30 minutes or until the leek is golden. -