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Leeks
Leek turnovers
Author:
Les Cultures de chez nous
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Preparation
35
Baking
30
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
For the leek turnovers:
1 package of 250 g (3 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 ½ 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:
190 ml (3/4 cup) of milk
125 ml (1/2 cup) of cream cheese
1 red bell pepper, roasted and coarsely chopped
2 ml (1/2 teaspoon) of fresh thyme, minced
Salt and pepper, to taste
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Leek turnovers
From
Nov 28
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Jan 01
Preparation
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.
Chef's notes
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