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
No comments:
Post a Comment