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🍽️ Pastry Pockets with Leeks

360 kcal · 30 min · 4 servings

Pastry Pockets with Leeks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 °C (fan). Wash, peel, and dice the potatoes into small cubes. Bring to a boil in a pot of salted water and then cook covered for about 8 minutes. Drain and let drain well.
  2. 2. Cut the leek lengthwise, trim off the root end, cut into strips, and wash thoroughly. Peel the garlic and chop finely. Wash the parsley, shake dry, pluck the leaves from the stems, and chop finely.
  3. 3. Heat oil in a pan on high heat and sauté the leek together with the garlic for about 2 minutes. Then mix the mixture with the potatoes and parsley. Season with mustard, salt, and pepper.
  4. 4. Roll out the puff pastry, cut it lengthwise in half, and divide each half into 4 rectangles. Place one spoonful of the potato-leek filling on one half of the dough, brush the edges with water, and fold the other half of the dough over. Press the edges well together.
  5. 5. Place the puff pastry pockets on a baking sheet lined with baking paper and bake them in the oven for about 15 minutes until golden brown.
  6. 6. Mix the sour cream in a cup with curry, cinnamon, and salt to taste. Serve the puff pastry pockets with the potato-leek filling lukewarm or cold together with the sour cream dip. Enjoy your meal!

Nutrition per serving