Turnovers with pears, leeks and gruyere cheese
8 servings
85 minutes
Turnovers with pears, leeks, and Gruyère cheese are an elegant dish of British cuisine that combines the delicate sweetness of ripe pears, the caramelized softness of leeks, and the rich, nutty flavor of Gruyère cheese. This exquisite combination encased in a crispy puff pastry shell provides a harmonious balance of sweet and savory. The history of turnovers dates back centuries when chefs sought a convenient way to package fillings in dough, creating compact pastries perfect for travel and picnics. They pair wonderfully with a light green salad or a glass of white wine. Serve them warm when the cheese is slightly melted and the aroma of baked pear fills the kitchen with coziness and warmth.
1
In a heavy skillet over medium heat, melt the butter. Add the chopped leek, stirring continuously for a minute, then reduce the heat and cover the skillet. Cook for about seven minutes, stirring until the onion starts to brown.
- Butter: 2 tablespoons
- Leek: 200 g
2
Send finely chopped pears (ripe but firm) to the leek, sprinkle with sugar. Increase the heat, and when all the liquid evaporates, season the pears and onion with salt and pepper, transfer to a bowl, and cool. Add chopped green onion and grated cheese.
- Pears: 200 g
- Sugar: 1.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Chives: 15 g
- Gruyere cheese: 90 g
3
Using a 10 cm cutter, cut out eight circles from puff pastry and roll them to a diameter of 12.5 cm.
4
Place the filling on half of each dough circle, brush the edges with beaten egg. Cover the filling with the second half of the circle, pinch the edges, and press them with a fork to seal well.
- Chicken egg: 1 piece
5
Brush the pastries with beaten egg, poke the dough several times with a toothpick, and place in a cool place for twenty minutes.
- Chicken egg: 1 piece
6
Preheat the oven to 200 degrees, place the turnovers in for eighteen minutes - the dough should rise and become golden. Serve warm.
