INGREDIENTS

INSTRUCTIONS

MAIN ELEMENTS
TO GARNISH
Preheat the oven to Gas Mark 7/ 220 °C/ 425 °F.
Roll out the pastry into a rectangle and cut out 6 rectangles; about 5 x 3
inches (13 x 8 cm) - this will be a little thicker than you usually roll.
Mix the egg yolk with the saffron and paint each pastry shape.
Using a sharp-pointed knife, make an even criss-cross pattern on the top of
each.
Bake on a lightly wetted tray in the preheated oven for 10-15 minutes until
very well risen and cooked through.
Cool a little , split carefully in two, remove any uncooked pastry and
return to the turned-off, cooling oven to dry out.
Cook the sliced leek over a gentle heat in the cream until well softened
but still rather green.
Liquidise and then strain through a fine sieve.
Season and keep warm.
If you are using mussels or cockles, neither should have been bathed in
vinegar and both should be rinsed well to remove any remaining grains of
sand.
Melt enough butter in a pan to coat the seafood, with a little wine or
vermouth if used.
Toss the seafood in this just long enough to warm through. (Those with a
taste for the earth rather than the sea might also sprinkle in a little
finely chopped garlic.)
Put the bottom of each reheated pastry sandwich in the middle of a warm
plate and pile on the seafood.
Sandwich with the pastry tops.
Now spoon the warm leek cream around the pastry.
Sprinkle a little chopped parsley on the sauce and serve at once.
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