Instructions

1. Thinly slice the leek, and cut the red pepper into tiny cube.
2. Heat and oil in a frying pan and gently soften them. For 5-8 minute over low heat.
3. Cut the tomatoes into tiny bits and them to the pan, including the juice. Add the minced garlic and paprika too. Cook for another minute or so, then add the peas and a drop of water. Season with salt and pepper, put a lid on and cook for 10 minutes until the sauce has reduced. Set aside to cool.
4. When the mixture has cooled, turn on the oven, setting the temperature to 190°C. Line a baking sheet with parchment paper.
5. Unroll the pastry and cut in into approx. 10x10 cm squares. Spoon some of the pea mixture into the middle of each square then fold the pastry across diagonally to form triangles. Using a fork or your fingers, seal the edges by pressing down with your fingers. Put them on the sheet, allowing some space between them.
6. Bake for about 15-20 minutes, until golden.
7. Serve warm or at room temperature.