Leek and cheese treats
20
20
12
Yes
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of butter
- 15 ml (1 tablespoon) of dried cranberries
- 2.5 ml (1/2 teaspoon) of curry powder up to taste
- 1 chopped garlic clove
- 150 g (5 oz) of Sir Laurier d’Arthabaska or Saint-Paulin cheese
- 6 phyllo pastry sheets
- Salt and pepper to taste
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Fry leeks into the oil until humidity evaporates. Add garlic, curry, and cranberries and continue cooking for 1 minute. Season and set aside. Roughly crumble cheese and add to the mixture of sliced leeks.
- Melt butter. Grab 2 phyllo sheets and brush each one with butter. Slice into 4.
- Set about 15 ml (1 tablespoon) of the leek mixture at the edge of the phyllo rectangle.
- Roll the phyllo pastry to form a firm roll. Pinch and twist the edges to form papillote treats. Cover lightly with butter to ensure everything is sealed. Repeat with the 2 remaining phyllo pastries.
- Set and turn over the plate to set down the sealed side under. Brush with butter. Bake in the oven for 12 to 15 minutes until the phyllo pastry is lightly coloured. Serve hot.
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