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Leek, Goats Cheese and Genovese Pesto Boreks

Prep 30 minutesCooking 20 minutes12 people

A Borek is a Middle Eastern pastry, filled with meat or veg. Try out these with leeks, goats’ cheese and Genovese pesto for a rich yet fresh treat. Great as a snack, or quick lunch. Or customise your fillings with different meat, veg and spice pastes, the possibilities are endless!

recipe

20 minutes

Lunch Recipes

Vegetarian Recipes

Pastes

Snack

Medium

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Ingredients

  • 250 g leeks, sliced thinly, washed, and drained
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt
  • 1 jar Belazu Genovese pesto
  • 150 g soft goat’s cheese
  • Salt and pepper
  • 650 g/2 rolls puff pastry (all butter if possible)
  • 2 egg yolks
  • 1 tbsp milk
  • 30 g nigella seeds

Instructions

  1. Preheat the oven to 200 C.
  2. Place a medium sized pan on medium heat, add the olive oil, the leeks and ½ tsp salt. Cook until softened and sweet, around 10-15 minutes, stirring frequently. Reduce the heat if they look like they are burning.
  3. Whilst the leeks are cooking, cut the pastry into 11x11 cm squares and keep in the fridge until ready to use.
  4. When the leeks are soft, remove from the pan from the heat and add to a bowl along with the pesto and goat’s cheese. Season with salt and pepper to taste.
  5. Make the egg wash by whisking the egg yolks with the milk.
  6. Place a heaped tablespoon of leek pesto mix in the middle of each square of pastry, brush some of the egg wash along the edges of the pastry and fold, forming a triangle. Press down the edges with a fork to form a seal.
  7. Brush the Boreks all over with the egg wash, sprinkle with the nigella seeds and bake for 15 to 20 minutes, until they are golden and puffed.

Included in this Recipe

Traditional Genovese Pesto

Traditional Genovese Pesto

Classic pesto with basil from Veneto Parmigiano Reggiano & pine kernels

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.