Thursday, March 18, 2010


This recipe is very easy to make simply because the pastry is store bought so there is no fuss. It can be your main dish when served with salad or a side dish when company is coming but left overs always make a good lunch.

1 package puff pastry

1 bunch leek
2 carrots
1 medium sized onion
1 tablespoon tomato paste
1/2 cup water
1 tespoon salt
2 tablespoon cooking oil
1 tablespoon rice (optional)

For glaze:
1 egg yolk
1 tablespoon cold water

Sesame seeds
  • Clean and wash the leek. This is likely the most complicated part of this recipe. I personally don't enjoy having to do this part. Cut the top part. Peel outer layers. Cut in small circles and wash. I usually leave it in cold water for about an hour in case I miss some of the sand that is usally between the leaves. Then I remove them out of the water by hand and rinse again to make sure all of the sand is washed away.
  • Scrap the carrots and cut them in small pieces
  • Chop the onions
  • In a big pot, stir fry the onions and then add all of the remaining ingredients.
  • Bring to boil and reduce heat immediately. Cook for 15 minutes. Let the mixture cool fully before using it as filling
  • Roll out the dough with some flour (normal thickness) and cut into squares
  • Put 1 or 2 tablespoon of your leek filling. Be sure not to take too much of the juice as it will spill out while cooking
  • Fold the ends over each other to make a little pouch
  • Turn them over on the lined cookie sheet. Make sure there is enough space between each one
  • Mix egg yolk with cold water and glaze each of your "pouches" with this mixture
  • Sprinkle with sesame seeds
  • Preheat oven to 350 degrees
  • Cook 30 to 45 minutes until they are golden brown

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