Taleggio Puff Pastry Bites Posted on 7th March 2018

(for 20 pieces)
500 g puff pastry
250 ml milk
25 g flour
25 g butter
250 g Taleggio
1 leek
1 egg
1 knob of butter
salt and pepper, to taste

Prepare the béchamel (white sauce), by melting the
butter in a pan over a low heat and adding the flour.
Then add the milk and, keeping the pan on the heat,
continue to stir until you get a thick sauce. Season
with salt and pepper. Clean the leek, chop the white
part into thin round slices and fry with the knob of
butter, adding a very small amount of water. Add salt
and cook for around 15 minutes. Cut the Taleggio into
small cubes. Roll out the puff pastry to a thickness
of around 3 mm. Use a pastry cutter to cut out discs,
each with a diameter of approx. 9-10 cm. Brush half
of the discs with the beaten egg and place a level
spoonful of béchamel sauce, a few Taleggio cubes
and a little stewed leek on top. Cover each filled disc
with another puff pastry dish, ensuring the edges
are well attached. If necessary, seal the edges by
pressing down gently with the prongs of a fork.
Brush the upper part with the beaten egg. Place the
shapes on an oven sheet lined with baking paper and
bake in a hot oven at 200°C for 10 minutes.

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