Leek Burek

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

You can make pesto yourself: for this, take one bunch of fresh basil, a handful of pine nuts, one clove of garlic, 50 g of olive oil, and 50 g of grated cheese — usually half Parmesan and half Pecorino or Grana Padano. Pluck the leaves from the basil stems and place them in a blender along with all the other ingredients.

Ingredients

Leek - 4.4 oz
Sour Cream - 0.7 oz
Chicken Egg - 2 pieces
Roquefort cheese - 1.1 oz
Pesto - 1 tablespoon
Puff Pastry - 10.6 oz

Step by Step guide

Step 1

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

Step 2

Squeeze the cooled leeks and place them in a bowl. Crack an egg into the bowl, crumble 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 colander 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 over the dough: place leeks on one circle, cover with another, and pinch the edges to seal. Arrange the burek on a baking sheet and brush lightly with beaten egg.