Mascarpone, Cannellini & Leek Pies with Candied Walnut Salad

Steps

1. Prep filling Preheat oven to 200°C. Thinly slice leek, discarding tough green part; dice carrot 0.5cm; quarter kalettes. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook leek, carrot, salt and garlic for about 4 minutes, until softened.
2. Prep and bake pastry Cut pastry into 4 squares and place on a lined oven tray. Score lightly with a sharp knife, brush with milk and season. Bake for about 10 minutes, until golden and cooked through.
3. When leek has cooked, add kalettes, cannellini spices, tomato paste and rosemary and cook a further 1-2 minutes, until fragrant. Add stock and drained cannellini beans, bring to a simmer and reduce to low heat. Cook for about 5 minutes, until bean mixture has reduced.
4. Make candied walnuts Combine sugar, water and walnuts in a small pot and place on medium-high heat. Once sugar has dissolved, add cayenne pepper and stir constantly, for about 2 minutes, until sugar crystallises and coats walnuts. Remove from heat and continue to stir, for about 30 seconds. Set aside.
5. Finish filling and make salad When bean mixture has reduced, fold through mascarpone, lemon zest and juice. Season to taste. In a medium bowl, whisk together mustard, olive oil and vinegar, to make the salad dressing. Once walnuts have cooled, thinly slice pear and toss with walnuts, spinach and dressing. Season to taste.
6. To serve Spoon cannellini and leek into bowls and top with pastry. Serve candied walnut salad on the side.