Leek Bourekas
Appetizers • Yugoslavian
Description
Juicy, savory pastries — perfect with beer, but great on their own as well. You can make the pesto yourself: for 1 bunch of fresh basil, take a handful of pine nuts, 1 clove of garlic, 50 g of olive oil, and 50 g of grated cheese — usually half Parmesan and half Pecorino or Grana Padano. Tear the basil leaves from the stems and place them in a blender along with all the other ingredients.
Ingredients
- Leek 5 oz
- Sour Cream 0 oz
- Chicken Egg 2 pieces
- Roquefort cheese 0 oz
- Pesto 1 tablespoon
- Puff Pastry 10 oz
Step-by-Step Guide
Step 1
Cut the leek into half-centimeter thick rings, rinse thoroughly, and drop them into boiling water. As soon as the leek becomes tender, use a slotted spoon to remove it and transfer it to ice water — this will help it retain its bright green color.
Step 2
Trim the cooled leek and place it in a bowl. Crack an egg into the bowl, crumble in the Roquefort cheese, and add a spoonful of pesto. Mix everything well and mash it with a fork. If the mixture is too runny, strain it through a sieve and let it drain for a bit.
Step 3
Roll out the puff pastry to a thickness of 3 mm. Cut out circles with a diameter of approximately 8 centimeters.
Step 4
Spread the filling onto the dough: place leeks on one circle, cover it with another, and pinch the edges together. Arrange the burekas on a baking sheet and lightly brush them with beaten egg.
Step 5
Preheat the oven to 355°F and bake the burekas for fifteen minutes.
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