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Leek and Mascarpone Pouches” – a tasty dish in just 80 characters.


  • 1 puff pastry
  • 2 leeks (depending on their size)
  • coarsely ground green pepper
  • 1 good pinch of salt
  • 250g mascarpone
  • 1 clove of garlic
  • fresh basil
  • 50g Parmesan cheese


  1. Preheat the oven to 180-200°C (thermostat 6-7).
  2. Blanch the thinly sliced leek whites and drain them in a sieve, getting rid of as much moisture as possible.
  3. Meanwhile, roughly mix all the other ingredients except the salt.
  4. Add the fleur de sel at the end by mixing with a spoon so that the crunch remains.
  5. Cut the puff pastry into 4 triangles.
  6. Place a bed of leek whites in the center of each triangle and then top it with a nice quenelle of the mascarpone mixture.
  7. Fold the corners of the triangle to form pouches or pasties.
  8. Finally, you can add a little truffle oil to the tray.
  9. Bake at 180-200°C for about 30 to 40 minutes (depending on the power of your oven).
  10. Serve hot!


  • 1 oven (top-rated)
  • 1 sieve (top 5 best)
  • 1 blender (best-seller)
  • 1 salad bowl (best-seller)
  • 1 kitchen knife (Top-rated)
  • 1 whisk (top 5 best)
  • 1 cutting board (top-rated)