Pear, Leek and Gruyère Turnovers

Recipe steps

Prepare the leek filling

Melt the butter in a large skillet over medium heat. Add the sliced leeks and stir for 1 minute. Lower the heat, cover and cook for about 7 minutes, stirring occasionally, until the leeks start to brown.

Add the pears

Add the peeled and diced pears with the sugar. Increase to medium heat and sauté uncovered for about 2 minutes, until the liquid evaporates. Season with salt and pepper, then transfer to a bowl and let cool.

Finish the filling

Once the mixture has cooled, add the grated Gruyère and chopped chives. Mix well and set aside.

Cut the pastry

Roll out the puff pastry sheets on your work surface. Using an 11.5 cm diameter tartlet mold or bowl, cut 4 rounds from each sheet. Roll out each round to make 12.5 cm circles.

Fill the turnovers

Distribute the leek and pear filling on half of each pastry round. Brush the edges with beaten egg, then fold the pastry over, pressing well to seal. Crimp the edges with a fork.

Finishing touches and rest

Brush the turnovers with beaten egg and prick the surface with a toothpick in several places. Place on a baking sheet and refrigerate for 20 minutes.

Baking

Preheat the oven to 200°C. Bake the turnovers for about 18 minutes, until they are puffed and golden. Serve hot.

Tips and variations

• No Gruyère? Comté or Emmental will work perfectly. For a milder version, opt for fresh goat cheese.
• These turnovers freeze very well before baking. Take them straight from freezer to oven, adding 5 minutes to the cooking time.