Bureki with leeks

4 servings

35 minutes

Juicy salty pies - ideal with beer, but good on their own.

Energy value per serving

• Calories: 400.2
• Proteins: 11g
• Fats: 24.8g
• Carbohydrates: 33.1g

Ingredients

• Leek: 125 g
• Sour cream: 20 g
• Chicken egg: 2 pc
• Roquefort cheese: 30 g
• Pesto: 1 tbsp
• Puff pastry: 300 g

Cooking steps

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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.