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1
Heat a large casserole pan and add the butter and the olive oil before adding in the sliced leeks and onions.
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2
Season with salt and pepper and stir for a few minutes before placing a lid on top and allowing to cook and sweat for 10-15 minutes.
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3
Remove the lid and stir every 5 minutes.
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4
Once the leeks and onions are completely soft, add in the chopped parsley and Dijon mustard.
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5
Tear in the Parma ham and crumble in all the goat's cheese log, but do not use the rind!
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6
It is important to use a more slightly fuller flavoured goat's cheese log here as the leeks are so pungent; the cheese needs to stand out.
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7
Transfer to a bowl and leave to cool.
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8
Brush a baking tray with a little oil.
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9
Lay the pre-rolled pastry out in front of you.
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10
Turn a 14-16 cm bowl upside down and use it as a template to create a perfect circle using a sharp knife.
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11
You should get 2 circles out of each sheet.
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12
Brush the edges with a little beaten egg and spoon 1/4 of the mixture onto one half of each circle.
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13
Fold unfilled side of the circle over the filling to create a half moon shape and press the edges together.
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14
Now crimp the edges closed using your thumb and forefinger.
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15
Place onto a greased baking tray and brush all over with egg wash. Sprinkle with sea salt.
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16
Place
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17
Place into the pre heated oven for 20-25 minutes or until golden brown.
