LEEKS AND ZUCCHINI POCKETS - FAGOTTINI DI PORRI E ZUCCHINE

    Anyone up for experimenting with leeks? Here's an easy and delicate recipe for a dish that can satisfy your cravings for a light appetizer, a healthy meal, or just the perfect accompaniment for your afternoon tea. 

I was not too thrilled with the usual leeks recipes that I was finding online, so I decided to look in my fridge and see what else may be a good match for them. Zucchini it was! And... with the right spices these two simple vegetables will be brought to a whole new different level of deliciousness.

    This recipe calls for pre-made GF puff pastry (otherwise it would not be stress-free!) but of course a true baker may want to complement it with his/her own home-made version, and in that case, you are welcome to post your GF puff pastry dough process on our Facebook page for everyone to enjoy!

    If you are in the mood for other veggies, the same steps as below can easily be applied: the important thing to remember is to always either roast or sauté them prior to filling the pastry pockets to remove any liquid that will result in a soggy bake.

LEEKS AND ZUCCHINI POCKETS

(FAGOTTINI DI PORRI E ZUCCHINE)

(Makes 5 large pockets)

Ingredients: 

• 2 medium leeks
• 2 green zucchini
• 1 clove of garlic
• 1/4 tsp of the following spices (in powder form): ginger, nutmeg, turmeric, cumin
• a pinch of lemon zest
• a couple of leaves of fresh basil
• 1 pre-made GF puff pastry sheet
• 1 tbs EVOO and 1 tbs butter (for sautéing the vegetables)
• salt and pepper to taste

Let's get cooking...

• Take the GF puff pastry out of the freezer and set it aside
• Cut the ends off the leeks and rinse under water, making sure you let the water run through each layer. Drain and remove the outer layer
• Slice in half  longways, and then chop as per picture above
• Wash the zucchini and peel them (I often find the skin to be a bit bitter and the texture to be smoother with the skin removed) 
• Cut the ends off, slice in half longways, and chop like you did with the leeks
• In a medium non-stick frying pan heat the oil and the butter on low, and add the chopped garlic (only allow the garlic to become translucent, do not brown it)
• Add the leeks and the zucchini and stir them very gently to coat them with the oil
• Add the basil leaves, sprinkle in the spices, salt, pepper, and stir once more
• Let cook on medium for 10-15 minutes

Let's get rolling...

• Dust a flat surface or a large wooden board with some GF flour, keep folding the sheet of dough and knead quickly into a rectangular piece. ( Frozen puff pastry tends to turn dry, and kneading it a bit will restore its texture and will render a better baked crust.)
• If the dough gets too hot, you may want to form it into a thick square, wrap it in cellophane, and set in the refrigerator for 5 minutes. When you are ready to form the fagottini (pockets), set the dough between two sheets of parchment paper. 
• With a rolling pin, press down and roll to form a larger (9.5 inch x 9.5 inch) square, with an approximate 1/4 inch thickness. (You may want to cut the sides for a more precise shape - in that case, save the cuts to obtain another square)
• With a cutter or a sharp knife, divide the sheet into 4 squares ( approx. 4x4 inches - Do not worry about them being perfect)
• Put one square between the parchment paper, and with the rolling pin stretch it a bit more to make it slightly bigger
• Put a (table)spoon-ful of the vegetables in the middle of the square
• Take one corner of the dough and fold it over the opposite corner to form a triangle - as in the picture above
• Seal the edges of the triangle by applying pressure with your fingers or with a fork, making sure that there are no holes (If the dough tears apart while folding it, just patch it up with more dough, and smooth it out with your finger and a little bit of water)
• Set the pocket on a parchment paper-lined cookie sheet, and repeat the same process for the remaining squares
• Preheat the oven at 350 F degrees
• Before placing the pockets in the oven, wet your fingers with some water and lightly coat their surface (this will allow the dough to stretch without cracking, and will give them a smoother finish)
• Bake in the oven for 20 minutes or until they become golden brown
• Serve them hot, cool and freeze for future use, or enjoy them at room temperature

BUON APPETITO!

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