Italian calzone is a folder over pizza made with bread dough - think of it like a flat filled pasty. We've modified things slightly with our calzone. To make things simple, we use ready rolled puff pastry for the dough. We've gone with asparagus, leeks, cheese and herbs for our filling - none of it needs pre-cooking making it easy to assemble and great for parties. We like to add pretty slashes to the the top of the pasty to show off the delicious filling inside.
Asparagus Leek Puff Calzone
Serves: 4 to 6 | Dietary: Vegan
Prep Time: 40 minutes | Cooking time: 20 minutes
- 250g cashew cheese
- 50g vegan ‘cheddar type’ cheese
- 2 tsp fresh thyme leaves, chopped
- 4 tbsp fresh chopped parsley
- 1/2 lemon, juice and zest
- Big pinch of salt and pepper
- 2 packs ready rolled puff pastry
- 4 baby leeks
- 1 bunch thin asparagus
- 2 tbsp pinenuts
- 2 tbsp capers
- 1 tbsp olive oil for brushing
- Mix the cashew cheese and cheddar cheese with the thyme, parsley, lemon juice and zest. Add salt and pepper to taste.
- Wash the leeks and trim off the green tops and cut the leeks into quarters lengthways.
- Trim off the woody ends of the asparagus and peel the bottom half of each spear.
- Lay 2 sheets of puff on top of each other and trim around the edges to cut out an oval shape. Take the top puff oval off
- On the bottom puff oval spread the cream cheese mixture leaving a 2cm gap around the edge. Arrange the asparagus and leek strips in lines over the top. Sprinkle over the pinenuts and capers.
- Make an indent in the middle of the second puff oval with a small round pastry cutter, pressing gently so as not to cut through the pastry.
- Lay this puff oval over the top of the vegetables. Using a small sharp knife cut lines through the top piece of pastry radiating out from the middle to create a sunbeam pattern. Press the outer edges slightly to fix in place and brush lightly with olive oil.
- Bake at 220C/200C Fan for 20 minutes until golden and puffed up.
Delicious food photography by Rob Wicks of Eat Pictures.
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