Leek turnovers

Author: Les Cultures de chez nous
Chaussons aux poireaux
Preparation 35
Baking 30
Portions 8
Freezing No


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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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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