Puff pastry cakes with leeks and bacon
30 min.
1 - 2
MUST HAVE:
- Puff Pastry Dough in Sheets
- 1 tbsp. of butter
- 1/2 of a leek
- 100 g of diced bacon
- a pinch of black pepper
- a pinch of salt
- 1 egg
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Defrost MANTINGA puff pastry yeast-free dough at room temperature for about 30 minutes. Cut the leek into small straws. Melt the butter in a pan and fry the leeks together with the bacon until everything is nicely browned. Do not forget to season with salt and pepper.
- Divide the sheet of dough into two equal parts. Place a spoonful of the prepared leek and bacon mix in the center of the dough. Brush the edges of the dough with beaten eggs, fold it in half, forming triangles this way. Press the edges of the pastry cake with a fork so that the filling would not escape during baking.
- Brush the pastry cake with beaten egg, sprinkle with black pepper and bake in the oven pre-heated to 180°C for about 15 minutes, until the pastry cakes are nicely browned. Enjoy!