Leek Bourekas

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Juicy, savory pastries — perfect with beer, but great on their own as well. You can make the pesto yourself: for 1 bunch of fresh basil, take a handful of pine nuts, 1 clove of garlic, 50 g of olive oil, and 50 g of grated cheese — usually half Parmesan and half Pecorino or Grana Padano. Tear the basil leaves from the stems and place them in a blender along with all the other ingredients.

Ingredients

Leek - 5 oz
Sour Cream - 0 oz
Chicken Egg - 2 pieces
Roquefort cheese - 0 oz
Pesto - 1 tablespoon
Puff Pastry - 10 oz

Step by Step guide

Step 1

Cut the leek into half-centimeter thick rings, rinse thoroughly, and drop them into boiling water. As soon as the leek becomes tender, use a slotted spoon to remove it and transfer it to ice water — this will help it retain its bright green color.

Step 2

Trim the cooled leek and place it in a bowl. Crack an egg into the bowl, crumble in the Roquefort cheese, and add a spoonful of pesto. Mix everything well and mash it with a fork. If the mixture is too runny, strain it through a sieve and let it drain for a bit.

Step 3

Roll out the puff pastry to a thickness of 3 mm. Cut out circles with a diameter of approximately 8 centimeters.

Step 4

Spread the filling onto the dough: place leeks on one circle, cover it with another, and pinch the edges together. Arrange the burekas on a baking sheet and lightly brush them with beaten egg.