Wash and finely chop the leek.

Heat 5 ml olive oil in a covered frying pan over medium heat. Add the leek and salt.

Cook the leek for 5 min, stirring regularly.

Increase to high heat and pour in the white wine. Stir the leek mixture.

Reduce to medium heat and cook uncovered for 5 min until the wine has mostly evaporated.

Turn off the stovetop and preheat the oven to 180°C / 350°F.

Slice the pear into approximately 3 mm thick slices.

Crumble the vegan Greek-style cheese with your fingers.

Unroll the puff pastry with its baking paper onto a baking sheet. Cut it into 6 equal squares.

Place an equal portion of cooked leek in the center of each pastry square. Top each square with 2 pear slices.

Add the crumbled cheese, thyme and a drizzle of agave syrup to each square. Fold each pastry into a sealed parcel.

Mix the soy cream with 5 ml olive oil in a bowl. Brush the mixture over the outside of the pastries.

Bake for 20 min until the pastries are deeply golden and crisp.