Leek, Artichoke & Blue Cheese Wellington

Ingredients
3 tbsp. olive oil
100 g. pine nuts
1.25 kg. leeks, sliced
3 tbsp. fresh thyme leaves
500 g. frozen puff pastry, thawed
150 g. blue cheese, crumbled
200 g. sliced artichokes in oil, drained
175 g. sundried tomatoes in oil, drained
1 egg, beaten

Directions
Heat the oil in a large pan and cook the pine nuts for two minutes, stirring occasionally, until golden. Using a slotted spoon, remove the nuts from the pan and drain well on paper towels. Meanwhile, add the leeks to the pan and cover and cook over medium heat for 15 minutes, stirring occassionally, until tender. Stir in the thyme, remove from the heat, uncover, and allow to cool. Stir in pine nuts.

Lightly grease a large baking sheet. Roll the pastry into a 13 x 14.5" rectangle on a lightly floured surface. Place the pastry on the baking sheet. Spoon half the leeks onto one half of the pastry and within an inch of three of the edges. Scatter half the cheese. Arrange artichokes and tomatoes on top, then spread over remaining leeks and cheese.

Brush the edges of the pastry with water. Fold over pastry to enclose the filling and pinch the edges together. Using a sharp knife, knock up the edges and flute. Brush with the egg and score the surface with a sharp knife to decorate. Cover and chill for 2 hours or overnight.

Preheat oven to 400 degrees. Uncover the wellington and bake for 25 to 30 minutes, or until golden. Remove from the oven and allow to stand for 5 to 10 minutes.