Pies with leek
6 servings
30 minutes
Leek pies are a delicate and aromatic dish rooted in Russian culinary traditions. Leeks, known for their mild and slightly sweet flavor, add special juiciness and depth to the pies. The filling harmoniously combines sour cream, parmesan, and cumin, creating a rich, creamy hue with spicy notes. The crispy puff pastry complements the softness of the filling, turning each bite into a true gastronomic delight. These pies are perfect for a cozy family dinner, festive gatherings, or just a snack with a cup of hot tea. The ideal balance of textures and flavors makes them a favorite treat for those who appreciate homemade baked goods with soul.
1
In a pan, heat butter and olive oil over medium heat. Add finely chopped onion and sauté for 2 minutes, stirring constantly. Add chopped leek and minced garlic, and sauté for 5 minutes, or until the leek is soft. Add flour and sauté for another minute. Then add sour cream and simmer until the mixture thickens slightly. Transfer to a bowl and add parmesan and ground cumin. Season with salt and spices and cool.
- Butter: 60 g
- Olive oil: 2 tablespoons
- Onion: 1 head
- Leek: 3 pieces
- Garlic: 1 clove
- Wheat flour: 1 tablespoon
- Sour cream: 2 tablespoons
- Grated Parmesan cheese: 100 g
- Caraway leaves: 1 teaspoon
- Salt: to taste
- Spices: to taste
2
Preheat the oven to 200 degrees. Place the greased baking tray in the oven for a while to heat up.
- Butter: 60 g
3
Roll out the dough and cut out 64 circles. Place 2 teaspoons of filling on half of the circles, lightly brush the edges with egg, and cover with the remaining circles. Seal the edges with your hands or a fork. Lightly brush the top with egg and transfer to a preheated baking sheet.
- Yeast puff pastry: 1 kg
- Chicken egg: 1 piece
4
Bake for 25 minutes or until the pastries rise and turn golden.
- Yeast puff pastry: 1 kg