Puff Pastries with Leek, Bacon and Cheese

Summary

Prep Time	15 mins
Cook Time	35 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

For the filled dumplings:

Also:

some rapeseed oil for frying
some flour to roll out the puff pastry
some milk to seal the puff pastry pockets

Puff Pastries with Leek, Bacon and Cheese

Instructions

Cut the cleaned and washed leek into thin rings. Heat a high pan and fry the bacon cubes in a little rapeseed oil until crispy brown. Add the leek, season with the grained vegetable stock, freshly grated nutmeg, salt and pepper and fry until it is soft. Remove the pan from the heat and let the leek cool for about a quarter of an hour.
Spread the frozen puff pastry slices and let thaw for about 10 minutes. Then dust the puff pastry with a little flour and roll it out thinly to twice its size with a rolling pin.
Separate the egg, add the egg white and half of the yolk to the leek. The other half of the egg yolk is used to brush the dumplings. Mix the grated cheese with the cooled leek and divide the filling into six portions.
Spread the filling in portions on the puff pastry slices and process them into bags. Brush the edges of the puff pastry with milk before folding it. Place the puff pastry pockets with the seam side down on a baking sheet lined with baking paper and brush with the remaining egg yolk. Cut the top of the pockets in the middle with a sharp knife.
Preheat the oven to 200 degrees top / bottom heat and bake the dumplings for about 20 minutes until golden brown.

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