Puff pastry parcels with Emmentaler AOP

Cut the leek in thin rings of 2-3 mm, steam over boiling water for 3 minutes, leave to cool. Peel the pear, remove the core and cut into small cubes of 5 mm. Grate the Emmentaler AOP on a coarse grater. Pull the marjoram leaves off the stalk. Place the leek, pear, Emmentaler AOP and marjoram in a bowl and mix well with the mustard then compress the filling together.

Separate the egg yolk from the white. Cut the pastry equally into 8 large squares. Brush the edges of the pastry, about 1 cm in depth, with the egg white. Place the filling in the centre of the pastry. Take one corner and fold over to make a triangle shape, press the edges down firmly. Whisk the egg yolk and brush it gently over the top of the pastry parcel.

Lay the pastry parcels on a baking tray lined with greaseproof paper. Bake in the centre of a hot oven at 200 degrees for about 20 minutes. Serve the pastry parcels warm with a salad.

Tipp: kleinere Teigtaschen herstellen, diese warm oder kalt zum Apéro servieren.