1 tbsp sunflower oil
1 medium onion, chopped
2 leeks, chopped
175g mushrooms, chopped
1 large tomato, chopped
425g can kidney beans, drained
1 tbsp chopped fresh basil
salt & pepper
250g puff pastry
1 egg, beaten
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a pan and fry the onion, leeks and mushrooms until soft. Add the tomato and the kidney beans and cook gently for a few minutes just to heat through. Stir in the basil and season to taste with salt and pepper.
Roll out the puff pastry quite thinly on a lightly floured work surface and arrange the vegetable mixture in a line down the middle. Slash the edges of the pastry in diagonal lines about 2.5cm apart, going almost up to the filling.
Then, starting at the top, fold the pastry sections over each other so you get a plaited effect.
Brush with the beaten egg and bake for 30-40 minutes, until golden brown, cool slightly then cut into slices to serve.