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Recipe Category / Savory pies and Tarts

Leek Pie Turnovers

Leek Pie Turnovers


For the dough

  • In a food processor, add the flour and salt and pulse to combine.
  • Add the butter and beat until the mixture looks like breadcrumbs.
  • In a bowl, add the egg, vinegar and water. Mix with a fork.
  • Add the mixture to the food processor and beat for a few seconds.
  • Transfer to a working surface that has been dusted with flour.
  • Knead with your hands for a few seconds, just to bring all of the ingredients together to form a dough.
  • Divide the dough in to 2 pieces and flatten each piece in to a 15 cm disc.
  • Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 180* C (350* F) Fan.
  • When the dough has chilled, roll each disc out in to a sheet that is 2-3 mm thick. Dust with flour to help you roll it out easier.
  • Cut out pieces of the dough with a 8-9 cm circular cookie cutter.
  • Add a tablespoon of the filling over each circle.
  • Brush the edges of each circle with some water so that it can become sticky. Fold it in half and press along the edges with a fork to seal.
  • Repeat the same process until they are all done.
  • Brush with a lightly beaten egg and sprinkle with sesame seeds or poppy seeds.
  • Transfer to a 28 cm baking pan that has been lined with parchment paper.
  • Bake for 20-25 minutes, until golden.

For the filling

  • In a large bowl, add the leeks, onions, dill, mint, lemon zest, lemon juice and salt.
  • Mix, transfer to a strainer and allow them to drain. To help the process, press down on the mixture with your hands to release most of the liquid.
  • When ready, add the feta cheese, pepper, olive oil and semolina.
  • Mix, season to taste and set aside until needed.
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