Taleggio Puff Pastry Bites

1.

Melt butter in a pan over low heat and add flour to prepare the béchamel sauce.

2.

Gradually add milk to the pan, stirring continuously until the sauce thickens. Season with salt and pepper.

3.

Clean the leek and chop the white part into thin round slices.

4.

Fry the leek slices in a knob of butter with a small amount of water. Season with salt and cook for around 15 minutes.

5.

Cut the Taleggio cheese into small cubes.

6.

Roll out puff pastry to a thickness of about 3mm.

7.

Use a pastry cutter to cut out discs, each about 9-10 cm in diameter.

8.

Brush half of the discs with beaten egg.

9.

Place a spoonful of béchamel sauce, a few Taleggio cubes, and some stewed leek on each egg-brushed disc.

10.

Cover each filled disc with another pastry disc, pressing the edges together to seal.

11.

If needed, use the prongs of a fork to further seal the edges.

12.

Brush the top of each pastry with beaten egg.

13.

Place the pastries on a baking sheet lined with baking paper.

14.

Bake in a preheated oven at 200°C for 10 minutes.