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Leeks and Cheese in Phyllo Packets
Serves 6
Working time: about 45 minutes Total time: about 1 hour and 45 minutes
Calories 275, Protein 9g, Cholesterol 30mg, Total tat 14g, Saturated fat 6g, Sodium 290mg
4 medium leeks cleaned and sliced into 1 cm pieces
1 tbsp safflower oil
30 g unsalted butter
275 g onion, chopped
1 garlic clove, finely chopped
1/2 tsp dried thyme
1/4 tsp salt
some freshly ground black pepper
2 tbsp single cream
150 g Gruyere or other Swiss cheese, grated
12 sheets phyllo pastry, each 30 cm square
In a large, heavy frying pan, heat the oil and half the butter over medium heat. Add the leeks, onion, garlic, thyme, salt and pepper. Cook, stirring often, for 12 minutes. Stir in the cream and continue cooking until all the liquid is absorbed, about 3 minutes more.
Transfer the leek mixture to a bowl and let it cool slightly. Stir in the cheese and refrigerate the mixture for 30 minutes.
Preheat the oven to 180'C. On a clean, dry work surface, lay out two sheets of phyllo dough, one on top of the other. Mound about one sixth of the leek andcheese mixture 8 cm from the lower right corner of the dough. Fold up the dough, forming a compact packet. Repeat the process with the remaining filling and dough sheets to form six packets in all. Put the packets, seam sides down, on a lightly buttered baking sheet. Melt the remaining butter in a small saucepan over low heat. Brush the packets with the melted butter and bake them until they are golden, about 30 minutes. Serve them hot.
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