Phyllo pastry with caramelized leeks and chickpeas

Serve it while it’s hot.

½ pack of phyllo pastry sheets
1 jar of chick peas
500 g leeks
2 tbs. tomato puree 
100 g cow butter
100 g kashkaval
salt, black pepper, red pepper, ½ tbs. smoked chilly pepper
Melt 30 g butter in a frying pan and leave the chopped leeks to stew until they soften. Add salt and black pepper, stir and pour into a bowl. Melt another 30 g butter and add the chickpeas. Then, season to taste with salt, black pepper, and paprika. Add tomato puree to the mix, stir, and let it simmer over low heat for 10 minutes. Melt what’s left from the butter and smear the phyllo sheets. Then, move them into the tray. Use half of the phyllo sheets.
Place the fillings one after another, as shown in the picture. Lay the rest of the phyllo sheets over the top without forgetting to smear with butter. Sprinkle the pastry with the butter leftovers. Then, bake it in a preheated oven (180° C) for 30-35 minutes until golden brown. Serve while it’s hot.

harmonica products in the recipe

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