Preheat your oven to 350°F (180°C) while you chop the leek and peel the shrimp.

In a skillet, heat 4 tablespoons olive oil and sauté the chopped leek until soft.

Once the leek is tender, add the shrimp and sauté briefly. Remove from heat and set aside.

In a microwave-safe bowl, combine the blue cheese with a generous splash of heavy cream to taste. Microwave for 1 minute until melted and smooth.

Take a sheet of phyllo dough, add 2 teaspoons of sautéed leek and 2 shrimp, then gather the edges to form a pouch. Tie with a chive stem. Place the pouches on a baking sheet lined with parchment paper or greased with butter to prevent sticking.

Once all the pouches are assembled, beat the egg and brush it over the pouches before baking. This will give them a nice crunch!

Bake for about 5 minutes, watching carefully so they don't burn. Serve with a spoonful or drizzle of the blue cheese sauce. Enjoy this easy, quick, and delicious appetizer!