Makes 6. Wash and blanch a mixture of wild greens (ground elder, nettles, sorrel, cleavers) in boiling water for 20 seconds. Refresh in cold water, squeeze dry. Blend to a paste with 2 tbsp olive oil and 5 large wild garlic leaves. Mix with 250g ricotta and 30g grated parmesan, season. Roll 500g puff pastry to 2mm. Cut six 11cm circles (bases) and six 12cm circles (tops). Place filling in centre of bases leaving 1cm edge. Egg wash edges. Place larger circle on top, press and seal edges. Fork crimp edges. Make 2 holes in top. Egg wash. Bake at 180C for 20 mins until golden and puffed. Rest 5-10 mins before serving.