Pear, Leek & Gruyere Turnovers

1. 1

   Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes.

2. 2

   Stir in pear and sugar. Increase heat to medium; saute uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool.

3. 3

   Stir in cheese and chives. Set aside.

4. 4

   Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle.

5. 5

   Place leek mixture on half of each pastry round, dividing equally.

6. 6

   Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal.

7. 7

   Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes or freeze until ready to bake.

8. 8

   Preheat oven to 400u00b0

9. 9

   Bake turnovers until puffed and golden, about 18 minutes. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.