Leek and Crémeux du Poitou cheese turnovers

  • Guests 4 people
  • Preparation 20 minutes
  • Cooking 40 minutes
  • Difficulty Medium

To make this recipe 

le-crémeux-du-poitou-200g-grand-fermage Private: “Le Crémeux du Poitou” Discover the product


  1. 80g Crémeux du Poitou cheese

    Puff pastry

    2 leeks

    1 onion

    1 egg

    20g butter

    Salt and pepper

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  1. Peel and slice the onion.
  2. Slice the leeks into fine slices.
  3. Melt the butter in a frying pan and fry the onion for 2 minutes over a high heat.
  4. Add the leeks, salt and pepper, and cook for 20 minutes over a low heat, stirring regularly.
  5. Preheat the oven to 210°C.
  6. Roll out the puff pastry.
  7. Cut out circles with a cutter or a bowl.
  8. Spread the leek mixture over the discs.
  9. Place pieces of Crémeux du Poitou on top of the leeks.
  10. Fold the discs in half to close the turnovers and seal the edges with your fingers or the tines of a fork.
  11. Place the turnovers on a baking sheet lined with baking paper.
  12. Brush the turnovers with egg yolk mixed with a little water.
  13. Bake for 15 to 20 minutes, until the turnovers are a golden brown.

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