Gently fry the leek and garlic in a fairly deep frying pan with a dash of extra-virgin olive oil.
- ½ leek
- 1 clove of garlic
- ½ courgette
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 16 rounds of shortcrust pastry
- A dash of Borges extra-virgin olive oil
Step by step
When they have turned golden brown, add the peppers and courgettes in small pieces (if the pieces are too big, the pastry might break when you make the pasties). Add salt and pepper and any herbs and spices you fancy: a pinch of cloves, curry powder or cumin goes well with these vegetables.
Cook all the ingredients together for a while, stirring occasionally, until they are cooked al dente.
Spoon out the vegetables with a skimmer to drain off any excess oil and divide the filling between the 16 rounds of pastry. Fold over to make the pasty, taking great care not to break the delicate pastry. Crimp the edges together with a fork.
Brush the pasties with extra virgin olive oil and bake at 180 ºC until golden brown.