Leek, Goats Cheese and Genovese Pesto Boreks
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!
- 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
- Preheat the oven to 200 C.
- 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.
- Whilst the leeks are cooking, cut the pastry into 11x11 cm squares and keep in the fridge until ready to use.
- 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.
- Make the egg wash by whisking the egg yolks with the milk.
- 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.
- 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.