Puff Pastry Pockets
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 package puff pastry from the cooling shelf, square plates, to roll out
- 3 small leeks
- 200 g cooked ham
- 200 g processed cheese
- salt and pepper
- 1 egg (s), separated
Print Recipe
Pin Recipe Instructions
- Cut the leek lengthways and wash into fine rings. Boil the rings until they are firm, then shake them off over a sieve and let them drain well. Put the leek back in the pot.
- Roll out the puff pastry, place on baking paper and cut into 4 equal parts.
- Cut the ham into small cubes and add to the leek. Stir the processed cheese into the leek and ham mixture and season with salt and pepper.
- Place the mixture on one side of each piece of puff pastry. A remainder of the mixture will be left over, which can be heated up a little after baking and then added. Seal the puff pastry (overlap), glue it with the egg white and press it down well, possibly with a fork. Brush the puff pastry with the egg yolk and pierce a few holes at the top with a fork so that the steam can escape.
- Put the bags in the oven, which has a top / bottom heat of approx. 200 ° C, and bake for approx. 20 minutes until golden. In doing so, also observe the manufacturer`s instructions.
- With us, the bags are usually available on Christmas Eve. To do this, I prepare the mixture earlier and put it in the refrigerator.
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