A perfect addition for your next dinner party, these delightful cheesy leek turnovers, created by Emelia Jackson, promise to leave a lasting impression on your guests. Made with Le Gruyère AOP cheese renowned for its quality, the cheese is exclusively sourced from Switzerland, ensuring authenticity. Your guests will savour every bite!

Ingredients

80g unsalted butter 

1-2 pears, peeled and diced (<1cm) 

1 leek, shredded 

100g gruyere, grated 

Salt and pepper to taste 

½ bunch chives, chopped 

1 packet careme puff pastry 

1 egg, beaten  

Method

Melt the butter in a frypan  

For the filling, melt the butter in a frying pan over medium heat before adding in the leek and peals. Saute until they are softened and beginning to get slightly golden around the edges. Remove from the heat, allow to cool slightly before adding the gruyere and chives. Taste before seasoning with salt and pepper. Set aside to cool completely.  

Cut the sheet of puff into 8x squares and fill with one tablespoon of the filling. Brush the edges with egg wash before folding in half and sealing tightly. Brush the top of the pastries with the remaining eggwash  

Bake in a preheated, 180C oven, for 15-18 minutes or until golden brown. Serve immediately.  

If you enjoyed this why not keep le Gruyere AOP theme going with Emelia’s Tart Flambee recipe?