Imagine biting into a perfectly golden, flaky pastry that reveals a rich, savory filling of crispy pancetta and tender, melt-in-your-mouth leeks. These Greek-inspired turnovers are not just a recipe; they're a culinary adventure that transforms simple ingredients into an extraordinary dining experience. Whether you're looking to impress dinner guests or treat yourself to a gourmet quick meal, these Leek and Pancetta Turnovers are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 leeks, sliced
- 100g pancetta, diced
- 1 tablespoon olive oil
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the leeks and slicing them into thin half-rings, removing the tough green tops and root ends.
- Heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until it becomes crispy and golden brown, approximately 3-4 minutes.
- Add sliced leeks to the skillet with pancetta, stirring frequently. Season with salt and pepper. Cook until leeks become soft and translucent, about 5-6 minutes.
- Remove the leek and pancetta mixture from heat and let it cool completely to room temperature. This prevents the pastry from becoming soggy.
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into four equal squares.
- Divide the cooled leek and pancetta mixture evenly among the pastry squares, placing it in the center of each square.
- Fold the pastry diagonally to create triangular turnovers, sealing the edges by pressing with a fork.
- Brush each turnover with beaten egg wash to ensure a golden, shiny finish.
- Make a small slit on top of each turnover to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and let cool for 5 minutes before serving. Serve warm as an appetizer or light meal.
Tips
- Ensure your leek and pancetta mixture is completely cooled before filling the pastry to prevent soggy bottoms.
- Use a fork to crimp the edges of your turnovers, creating a tight seal that prevents filling from leaking.
- For an extra golden and glossy finish, apply egg wash generously and evenly.
- Don't skip making small steam vents - they help prevent the pastry from becoming too puffy or breaking.
- Let the turnovers rest for 5 minutes after baking to allow the filling to set and prevent burning your mouth.
- For a professional touch, serve these turnovers on a rustic wooden board with a light side salad.
- These can be prepared ahead and refrigerated before baking - perfect for meal prep or unexpected guests!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 65mg
