Leek turnovers
35
30
8
No
Ingredients
For the leek turnovers:
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of butter
- 16 bacon strips, cut into 1-inch (2.5 cm) pieces
- 375 ml (1 1/2 cup) of gruyere, grated
- 2 square puff pastry sheets of 25 cm (10 inches)
- 1 egg yolk
- 45 ml (3 tablespoons) of water
- Salt and pepper, to taste
For the cheese sauce:
- 180 ml (3/4 cup) of milk
- 125 ml (1/2 cup) of cream cheese
- 1 red bell pepper, roasted and coarsely chopped
- 2.5 ml (1/2 teaspoon) of fresh thyme, minced
- Salt and pepper, to taste
Preparation
Side-by-side mode
For the leek turnovers:
- Preheat oven to 400°F (200°C).
- In a pot, melt butter over medium heat. Add leeks. Partially cover the pot and sweat the leeks for 10 minutes.
- Transfer the leeks to a bowl and refrigerate for 15 minutes.
- In the meantime, in a non-stick pan, cook the bacon over medium-high heat for 10 minutes or until crispy. Drain.
- In a bowl, mix the chilled leeks, bacon, and gruyere. Lightly season with salt and pepper.
- On a cutting board, cut the puff pastry sheets in quarters. Spread the stuffing on each square, then fold it into a triangle shape. Seal the edges with a fork. Set the turnovers on a baking sheet.
- In a small bowl, mix the egg yolk and water. Using a brush, baste each turnover with the mixture.
- Bake in the centre of the oven for 20 minutes or until the turnovers are golden brown.
For the cheese sauce:
- In a small pot, heat the milk over medium heat. Add the cream cheese and roasted bell pepper. Remove pot from heat.
- With a hand mixer, puree the cream cheese and roasted bell pepper. Season with salt and pepper and add the thyme. Mix.
- Serve the turnovers with the cheese sauce.
