Puff pastry parcels with leek, bacon and cheese

Ingredients for 6 servings:

• 6 slice(s) puff pastry, frozen
• 600 g leek
• 125 g bacon cubes
• 150 g Gouda, grated
• 1 egg(s)
• 1 tsp vegetable stock powder
• some nutmeg, freshly grated
• salt and pepper
• some rapeseed oil for frying
• some flour for rolling out the puff pastry
• some milk to seal the puff pastry pockets

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Cut the cleaned and washed leek into thin rings. Heat a deep frying pan and fry the bacon cubes in a little rapeseed oil until crispy and brown. Add the leek, season with vegetable stock granules, freshly grated nutmeg, salt, and pepper, and fry until softened. Remove the pan from the heat and let the leek cool for about 15 minutes. Separate the frozen puff pastry sheets and let them thaw for about 10 minutes. Then dust the puff pastry with a little flour and roll it out thinly with a rolling pin until twice its size. Separate the egg, add the egg white and half of the egg yolk to the leek. Use the other half of the egg yolk to brush the pastry parcels. Mix the grated cheese with the cooled leek and divide the filling into six portions. Divide the filling evenly among the puff pastry sheets and shape them into parcels. Brush the edges of the puff pastry with milk before folding them together. Place the puff pastry parcels seam-side down on a baking sheet lined with parchment paper and brush with the remaining egg yolk. Cut a center line in the top of the parcels with a sharp knife. Preheat the oven to 200 degrees Celsius (top/bottom heat) and bake the parcels for about 20 minutes until golden brown.