Bureki with leeks
4 servings
35 minutes
Juicy salty pies - ideal with beer, but good on their own.
1
Slice the leek into half-centimeter rings, wash well, and drop into boiling water. Once the onion becomes soft, scoop it out with a slotted spoon and transfer it to ice water — this will keep it bright green.
- Leek: 125 g
2
Squeeze the chilled leek and place it in a bowl. Crack an egg into it, crumble the Roquefort, and add a spoonful of pesto. Mix well and mash everything with a fork. If the mixture is too liquid, strain it and let it drain a bit.
- Chicken egg: 2 pieces
- Roquefort cheese: 30 g
- Pesto: 1 tablespoon
3
Roll out the puff pastry to a thickness of 3 mm. Cut out circles with a diameter of about 8 centimeters.
4
Spread the filling on the dough: place leeks on one circle, cover with another and pinch the edges. Place the bureks on a baking sheet and brush with lightly beaten egg.
- Leek: 125 g
- Puff pastry: 300 g
- Chicken egg: 2 pieces
5
Preheat the oven to 180 degrees and place the bureks in for fifteen minutes.