Leek bags

Ingredients for 4 servings:

• 1 package of puff pastry, rectangular, 42 x 26 cm
• 250 g leek
• 2 spring onions (bunch onions)
• 1 small potato(s)
• 1 bunch of chives
• some butter
• 2 tbsp vinegar (sherry or apple cider vinegar)
• 150 g bacon, diced OR:
• Breakfast bacon, finely sliced
• 2 dl cream (semi-skimmed cream)
• 50 g cheese, grated
• Vegetable broth (vegetable extract, fat-free bouillon), instant
• pepper
• curry

Instructions

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

For the filling, slice the leek fresh, halve it lengthwise, and rinse thoroughly under cold running water. Pat dry and cut into fine strips. Chop the spring onions. Peel the potatoes and finely chop the chives. Sauté the onions in butter until translucent. Add the leek and sauté. Grate the potatoes using a grater. Deglaze with vinegar, season with vegetable extract, and sauté over low heat, covered, until just soft. Allow to cool. Add the cream, grated cheese, diced bacon, and chives. Season with stock, pepper, and curry powder. Cut the dough into eight equal portions. Distribute the filling in the center. Fold the corners of the dough diagonally upwards. Fold the edges of the dough upwards as well and twist to seal the pouches. Preheat the oven to 220°C. Place the pouches on a baking sheet lined with baking paper. Brush with beaten egg and pierce several times with a fork. Bake in the center of the oven for 25-30 minutes. Serve with a generous portion of salad.