Beef and leek puff pastry braid

Trim the leeks to the white and very light green parts (save the dark green for soups), halve and thinly slice.

Swish the leeks in water so any dirt sinks; thinly slice the scallions and swish them too; drain in a salad spinner or strainer.

Cook the leeks and scallions in a little skillet with olive oil over medium heat about seven or eight minutes, until soft and golden.

Add the grated garlic and warm until fragrant.

Add the lean ground beef, season with salt and pepper, break it up and cook about 10 to 15 minutes.

Off the heat, add oregano, finely chopped parsley and a little thyme; taste and adjust the seasoning. Cool the filling to room temperature.

Spread half the filling down the center of one puff pastry sheet; cut 11 or 12 diagonal slits along each side, fold the bottom piece over, and fold the strips over the filling into a braid. Repeat with the second sheet.

Freeze one braid if wanted; brush the other with egg wash and bake at 400 on the middle rack about 25 to 30 minutes, until golden and puffed.

Rest at room temperature about 15 minutes; serve with tzatziki.

For the frozen braid, wrap in plastic wrap once frozen solid; it keeps up to three months.

Variation: add pine nuts and raisins to sweeten the filling, or use filo instead of puff pastry.