John Myers
Ingredients for 4 servings:
- 2 pts. puff pastry from the refrigerated section or frozen
- 2 stalk(s) leeks
- 1 point feta cheese
- 1 bag of Parmesan cheese
- 1 cup crème fraîche
- 1 cup whipped cream
- some curry
- salt and pepper
- Paprika powder
- some oil
- some margarine
- possibly pineapple, diced
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Börek
Preheat the oven to 180–200°C. Clean and wash the leek, and cut it into thin rings—you can also cut it into slightly thicker rings if you prefer. Heat a little oil in a pan. Add the leek to the pan and sauté over low heat, stirring occasionally. Meanwhile, cut or crumble the feta cheese into small pieces and place it in a bowl. Add the Parmesan cheese (you can also omit this), the grated cheese, crème fraîche, and heavy cream. Remove the cooked leek from the heat and add it to the bowl with the other ingredients. Mix everything together well. Season to taste with the spices and fold everything in well until it forms a nice mixture. Grease a baking dish with a little margarine or oil and line it with puff pastry. Now alternate the filling and puff pastry on top. First puff pastry, then filling, then more puff pastry, then more filling, and so on. Finally, add the puff pastry. Place the filled casserole dish in the oven. Bake for 30-40 minutes, depending on the desired browning. Tip: If you’re looking for something a little more exotic, you can also mix a few diced pineapple slices into the mixture.
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