Pear, Leek & Gruyere Turnovers
By: Morgan Wood
Published: Thursday, May 21, 2015 - 2:02pm

Ingredients




2 tablespoons butter
1 1/2 cups chopped leeks
6 7 ounces pears peeled, cored, chopped (1 pear, firm but ripe)
1 1/2 teaspoons sugar
3/4 cup grated Gruyére cheese cheese (about 3 ounces)
1 1/2 tablespoons chopped fresh chives
1 package puff pastry
1 egg beaten to blend (for glaze)

Preparation

1 Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. 2 Stir in pear and sugar. Increase heat to medium; saute uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. 3 Stir in cheese and chives. Set aside. 4 Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. 5 Place leek mixture on half of each pastry round, dividing equally. 6 Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. 7 Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes or freeze until ready to bake. 8 Preheat oven to 400º 9 Bake turnovers until puffed and golden, about 18 minutes. Serve warm.

About

A delicious appetizer, or wonderful accompaniment to a dinner salad, the flavors in these turnovers are fabulous! To make these turnovers as appetizers, simply use smaller circles of the puff pastry.