Ingredients

500gr puff pastry

1 jar*520gr Conad Carcofi alla romana

1 clove garlic , crushed

2 leeks sliced

6 black olives roughly chopped

2 anchovy fillets, chopped

2 tablespoon chopped parsley

1 tablespoon majoram chopped

Grated rind of 1 lemon

4 tablespoon sundried tomato pesto

1 large egg beaten

Method

Drain the artickoves and reserve the oil; slice the anchovies thinly .

Heat two tablespoon of the reserved oil in in a pan and gently fry the onions and garlic until soft, add the leeks and continue cooking for about 5 minutes; add the the artickokies, the pastry , the majoram and lemon zest and mix well and season to taste .Roll out the pastry to a long rectangle, about 30cm*45cm spread the sundried tomato pesto lenghtways down the middle of the pastry in the line about 5cm wide, spread the artickole and leek mixture on top of the pesto. Brush down one side of the pastry with the beaten egg,fold the other side of the pastry with the beaten egg,fold the other side over the filling then the egg washed side over this side to seal;turn over so the seal is at the bottom to look like a gaint roll; place on a baking place on a baking roll place on abaking  sheet lined with baking paper cut two thirds of the way through the roll every 4cm to make 10-12 sections  then join the two ends together with a little more egg wash to form a ring. Gently twist each piece of the ring over without tearing so that the ring over without tearing it so that the filling is side up side up.Brush the pastry with the remaining beaten egg. Bake for 40-50 minutes until the pastry is golden and puffed .

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