As we mentioned in our last blog, a Super Bowl Sunday party calls for some super-easy-to-prepare appetizers.
Ones that will go well with easy-drinking white wines such as Chardonnay, Pinot Gris, Pinot Grigio or Chenin Blanc.
This dish pairs nicely with all of those varieties, and this recipe yields 6 servings.
BAKED CAMELLIA CHEESE PASTRIES
* ¼ cup butter
* 1½ cups leeks, thinly sliced (white parts only)
* 1 teaspoon granulated sugar
* 2 tablespoons fresh lemon juice
* Salt to taste
* Black pepper to taste
* Six 5-inch-square puff pastry sheets
* 1 egg, beaten
* Two 4-oz. Camellia cheeses (or other Camembert-style cheese), each cut into 3 wedges
- In a saucepan, melt the butter over medium heat.
- Add leeks and cook slowly for 5 minutes.
- Add sugar and continue to cook until all of the liquid has evaporated.
- Add lemon juice and season well with salt and pepper. Set aside to cool.
- Place pastry squares on a flat surface. Lightly brush with egg wash.
- In the center of each pastry square, place 1½ tablespoons of the cooked leeks, and then one of the cheese wedges. Fold corners of the pastry into the middle and on top of the cheese. Firmly seal the four openings.
- Brush the outside of each pastry evenly with egg wash, and poke a small hole in the top center to allow steam to escape while cooking.
- Place in a 350-degree oven for 20 minutes, or until golden brown.