Ham and leek pockets

Ingredients for 4 servings:

• 1 tbsp oil
• 100 g bacon, streaky
• 1 onion(s)
• 1 stalk(s) leek
• 200 g ham, cooked
• 200g salami
• 200 g cheese, grated
• 2 cups of crème fraîche
• 1 ½ packs of puff pastry
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the bacon and onion, and slice the leek into rings; briefly sauté everything in a little oil. Dice the cooked ham and salami and stir them into the cooled leek mixture along with the cheese and crème fraîche. Season to taste and add more seasoning if desired. Lightly roll out the puff pastry sheets, cut into equal-sized rectangles, and spread the leek filling on top. Brush the edges of the pastry with beaten egg and fold them together to form pockets. Press the edges together firmly and place the pockets on a baking sheet lined with baking foil. Brush the pockets again with egg and, if desired, cut out stars or small hearts from the leftover pastry and decorate the pockets with them. Bake the ham and leek pockets at 200°C for about 20 minutes. If you’d like to serve them as a main course, you can serve them with a tomato or ham and cream sauce.