Leek Pastry: Don't Miss Out!
Hello dear readers! Today, I'm here with a recipe that will work wonders in the kitchen: Leek Pastry! We will combine the wonderful taste of leeks with pastry, and the result will be truly finger-licking good. Let's get into the kitchen and start this delicious adventure. Believe me, this recipe will make both you and your loved ones happy!
- 6 cups flour
- 1 tablespoon dry yeast
- 1 cup warm milk
- 1 tea glass yogurt
- 1 cup vegetable oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 leeks
- 2 onions
- Half a tea glass olive oil
- 100 g cottage cheese
- Salt
- Black pepper
- 1 egg yolk
- 2 tablespoons melted butter
- 1 teaspoon crushed red pepper
- 1 teaspoon thyme
First, we take the dry yeast and warm milk into a bowl. We stir until the yeast dissolves. Don't worry, it's very easy!
Then we add yogurt, vegetable oil, salt, and sugar and mix. Now things are getting interesting!
We gradually add flour and knead a smooth dough. Are you ready? Our dough is set aside to rest for about 30 minutes.
We peel and finely chop the onions. We clean and thinly slice our leeks.
We heat the olive oil in a pan and add the leeks and onions. We sauté on low heat for about 7-8 minutes.
We add salt and black pepper and remove from the heat. We add the cheese on top, mix, and let it cool.
We roll out the rested dough on a floured surface into a large phyllo shape. We pour and spread the leek filling on top.
We fold the edges of the dough inward to form a square, then a rectangle. We prepare our baking tray.
We place the dough on the tray and brush with the egg yolk and melted butter mixture. We sprinkle crushed red pepper and thyme.
We bake our pastry in a preheated oven at 180 degrees for 30 minutes. And there it is, ready! Once it cools, we slice and serve. Enjoy your meal!
Leek Pastry: Don't Miss Out! Cooking Tips
Pay attention to the temperature of the milk, don't worry if the yeast doesn't dissolve. Do not use the filling before it cools, so the dough doesn't thin out. Let the pastry rest before baking, so the flavors meld well.
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