French-style pithivier pastries.

Crispy pancetta, fresh broccoli and leeks combine with Butlers' tasty new Elite cheese to create a sensational filling.

Cheese & pancetta pithivier pastries

(Serves 6)

Ingredients:

800g bought puff pastry

2 tbsp olive oil

1 leek, rinsed and finely chopped

130g packet chopped pancetta

100g broccoli florets, blanched

200g Elite cheese, cut into fine cubes

Salt and freshly ground black pepper

Beaten egg to glaze

Preheat the oven to 220C/425F/Gas mark 7. Roll out 400g of the pastry on a lightly floured surface, cut out six 16.5cm rounds and chill.

Roll out the remaining pastry, cut out six 15cm rounds and chill while preparing the filling. Heat the oil in a heavy-based pan, add the leek and pancetta. Cook for 5-10 minutes or until the leek has softened and the pancetta is crispy.

Remove the pan from the heat and leave to cool for five minutes, then stir in the broccoli florets.

Spoon a portion of the broccoli and leek mixture into the centre of each of the smaller pastry discs and scatter with cheese. Add the seasoning.

Brush the rim of the pastry with water and top with the larger pastry discs. Seal the edges, make concentric lines around the pastry, brush with beaten egg to glaze and bake for 10-15 minutes or until puffed, golden and cooked through.