Bureki with leeks

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.

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.

Roll out the puff pastry to a thickness of 3 mm. Cut out circles with a diameter of about 8 centimeters.

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.

Preheat the oven to 180 degrees and place the bureks in for fifteen minutes.