Leek and taleggio filo parcels
Ingredients
- 75 g (3oz) butter, plus extra for greasing
- 4 medium leeks, roughly chopped
- 1 bunch spring onions, sliced
- 1tbsp freshly chopped thyme
- 100 g (3½oz) marinated artichokes, roughly chopped
- 150 g (5oz) Taleggio, diced
- 4 tbsp. mascarpone
- 1 medium egg
- A little freshly grated nutmeg
- 18 sheets filo pastry, cut into 18cm (7in) squares
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