Leek Burek
Appetizers • European
Description
You can make pesto yourself: for this, take one bunch of fresh basil, a handful of pine nuts, one clove of garlic, 50 g of olive oil, and 50 g of grated cheese — usually half Parmesan and half Pecorino or Grana Padano. Pluck the leaves from the basil 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
Slice the leek into half-centimeter rings, wash it thoroughly, and drop it into boiling water. As soon as the leek becomes tender, remove it with a slotted spoon and transfer it to ice water — this will help it retain its bright green color.
Step 2
Squeeze the cooled leeks and place them in a bowl. Crack an egg into the bowl, crumble 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 colander 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 over the dough: place leeks on one circle, cover with another, and pinch the edges to seal. Arrange the burek on a baking sheet and brush lightly with beaten egg.
Step 5
Preheat the oven to 355°F and bake the burek for fifteen minutes.
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