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Recipe Category / Savory pies and Tarts

Leek Pie Turnovers

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Leek Pie Turnovers


For the dough

  • Preheat the oven to 180ο C (356ο F) set to fan.
  • In a food processor, add the flour and salt, and pulse to combine.
  • Add the butter and beat them all together until the mixture looks like breadcrumbs.
  • In a bowl, add the egg, vinegar, water, and mix them with a fork.
  • Add the mixture into the food processor and beat for a few seconds.
  • Transfer onto a working surface that has been dusted with flour, and for a few seconds, knead with your hands just to bring all of the ingredients together to form a dough.
  • Divide the dough into 2 pieces and with your hands, flatten each piece into a 15 cm disc and wrap them in plastic wrap. Refrigerate your dough for at least 1 hour.
  • When the dough has chilled, roll each disc out into 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 an 8-9 cm circular cookie cutter and add a tablespoon of the filling onto each dough piece.
  • With a pastry brush, brush the edges of each circle with some water so that it becomes sticky. Fold it in half and press along the edges with a fork to seal.
  • Repeat the same process until they are all filled.
  • 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.

For the filling

  • In a large bowl, mix the leeks, onions, dill, mint, lemon zest and juice, and salt.
  • Transfer them to a strainer and let them drain. To help the process, press the greens with your hands so to remove most of their liquids.
  • As soon as the filling is well-drained, add the feta cheese (crumbled with your hands), pepper, olive oil, semolina, and mix.
  • Season to taste and set aside.
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Nutrition information per portion

Calories (kcal)
16 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
29 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
55 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
10 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
1 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
17 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
6 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
25 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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