|300 g||Bachmann butter puff pastry|
|50 g||Gruyère cheese, grated|
|50 g||Emmentaler cheese, grated|
|100 g||ham, diced|
|1||small red pepper, diced|
|pepper, nutmeg, salt|
|1||egg for egg wash|
Wash the leek, cut into pieces and blanch in a little bit of water, drain the remaining water, leave to cool. Add the cheese, ham and red pepper, mix, season with pepper, nutmeg and salt. Roll out the puff pastry to 36 × 24 cm, cut it into six squares and place them onto a baking tray lined with baking paper. Place the leek filling in the centre of each square. Fold the edges towards the centre, firm down well, brush with egg wash and bake in the preheated oven at 210 °C for 20 minutes until golden yellow. Serve with a garden-fresh salad.