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Leek, taleggio, gorgonzola and walnut torta fritta

 

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Ingredients 

  • 1 leek – diced
  • 150g walnuts – toasted and chopped
  • 150g taleggio – roughly diced
  • 150g gorgonzola – roughly diced
  • 1 packet feuille de brick pastry (or filo pastry)
  • 2 eggs 
  • Vegetable oil for frying
 

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Method:

  1. Sweat the leek with a little veg oil and pinch of salt until soft
  2. In a mixing bowl combine the leeks, walnuts and both cheeses 
  3. Cut the pastry into 4×12 inch strips and place lengthways on a flat surface
  4. Whisk eggs to create egg wash
  5. Using a pastry brush lightly brush one strip until sticky
  6. Into the bottom left corner of one strip of pastry, add 2 generous spoons of the cheese mixture
  7. Take the left corner and fold diagonally to the right, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
  8. Seal with a little egg wash if needed 
  9. Repeat this process until you finish your mixture
  10. Add your veg oil to a large pot – heat to around 180- 200 degrees 
  11. Using a slotted spoon carefully add your parcels into the oil – cook 3 at a time maximum as this will bring down the temperature of the oil
  12. Cook for 1-2 minutes or until crispy and golden brown – carefully remove with a slotted spoon and place on kitchen paper to remove any excess oil.
  13. Best served warm but can be enjoyed cold.