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Pear, Leek & Gruyere Turnovers
Makes 8 Turnovers
This appetizer is sure to wow your family and guests. It can also be served as a light lunch with a salad of greens tossed in simple vinaigrette. In either case – it is fabulous and can be made earlier in the day if you like. It can also be frozen after it is baked and reheated for later use. How versatile!
|Pears for the turnovers|
|Leek ready for cleaning and trimming|
- 2 Tb butter
- 1½ C thoroughly cleaned chopped leeks
- Two 6 oz. peeled cored and chopped ripe pears of your choice
- 1½ tsp sugar
- Salt & pepper
- ¾ C packed grated Gruyere cheese (about 4 oz.)
- 1½ Tb chopped fresh chives
- 2 frozen puff pastry sheets
- 1 egg
Melt 2 Tb butter in a heavy large skillet over medium heat. Add 1½ C cleaned leeks to skillet, stir 1 minute. Reduce heat to low; cover and cook until leeks begin to lightly brown, stirring occasionally, about 7 minutes. Stir in chopped pears and sugar. Increase heat to medium; sauté uncovered until any liquid evaporates, about 2-3 minutes. Season with salt and pepper to taste. Transfer to a bowl; cool. Stir in Gruyere cheese and chives.
|Sauté the leek and pears together|
|....and then add the cheese separately|
Preheat oven to 400 degree F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm. They can be baked ahead of time and reheated briefly before serving. If you choose to freeze them, bake first, cool and put into a freezer-safe container. It will keep frozen for several weeks. Reheat from the frozen state before serving.
I absolutely love these with champagne…of course, EVERYTHING is better with champagne!