Apples can be used in so many ways but often we forget that they work beautifully as a savoury option. Their tangy notes go well with cheese, meats and in this case buttery puff pastry.

Adding sweet leeks or onions, fragrant herbs and strong cheese just seems to work miracles with the apples.

Serves 8

Ingredients

250g butter puff pastry

3 apples (300g), cored 

100g leek, washed and cut into ½ cm rounds

10 sage leaves

2 Tbsp olive oil

100g vintage cheddar, blue cheese or feta, crumbled

Sea salt flakes

Cracked black pepper

Method

Roll the pastry to 25 cm long x 10 cm wide (approx)

Place onto a baking paper lined tray.  Using a knife lightly score a rim of about 2 cm deep from the outside of the pastry. Refrigerate until required.

Preheat the oven 190C

Slice the apples into ½ cm wedges, add them to a medium mixing bowl.

Add the sliced leeks, sage leaves and oil.  Season lightly with salt and pepper. Toss gently to combine.

Place the apple and leek mixture onto a baking paper lined oven tray and bake for 10 minutes.

Remove from the oven, turn up the heat to 220C.  Pile the apple and leek mixture inside the rim of scored pastry.  

Crumble over the cheese, crack over plenty of black pepper and a sprinkle of salt.

Bake in a hot oven for 15-18 minutes or until the pastry has risen and turned a deep golden brown.

Remove and cool slightly before eating.