Lesley Kenny, Camden Pointe Mixed Doubles B2
2 Tbsp. butter
1½ cups chopped leeks
1 medium pear, peeled, cored and chopped
1½ tsp. each sugar, salt and pepper
¾ cup shredded Gruyere cheese
1½ Tbsp. chopped fresh chives
2 sheets frozen puff pastry, thawed
1 large egg, beaten
Melt butter in a heavy skillet over medium heat. Add leeks and stir one minute. Reduce heat to low; cover and cook until leeks begin to brown (about 7 minutes), stirring occasionally. Stir in pear and sugar; increase heat to medium. Sauté uncovered until liquid evaporates. Transfer to a bowl and cool. Stir in cheese and chives.
Preheat oven to 400 degrees. Place pastry on worksheet and, using a 4½-inch pastry cutter, cut out four rounds from each pastry sheet.
Place leek mixture on half of each pastry round, brush pastry edges with beaten egg and fold pastry over the filling; press edges with a fork to seal.
Brush turnovers with beaten egg and pierce the dough in several places with a toothpick. Place on baking sheet; chill for 20 minutes. Then bake turnovers until puffed and golden (about 18 minutes). Serve warm.