Levels: Easy
List of Ingredients
- 7 OZ. of leeks, trimmed
- 2 of rolls circular puff pastry dough
- 1 egg
- Butter
- Pumpkin seeds
- Wild fennel
- Salt
- Flour
Method
1
Coarsely chop the leeks and stew them in a pan with a pat of butter and a pinch of salt for about 10 minutes. Add the fennel and let it rest for 5 minutes. Roll out the puff pastry and brush it with a beaten egg. Use a floured cutter (ø 2 1/4 in) to make many circles in the dough, but without cutting them out into discs.
2
Place some leeks on each disc and cover with the second roll of puff pastry, making it adhere to the first roll well. Finally cut out the tortelli with a cutter (ø 1 1/2 in), sealing the edges with the tines of a fork.
3
Place the tortelli on a baking sheet lined with parchment paper, sprinkle a handful of chopped pumpkin seeds on top and bake in a convection oven at 350°F for 10 minutes.