Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 to 5 servings
100 G (3.5 oz) smoked pancetta or bacon, cut in cubes (1 cm side)
230 G (8 oz) leeks, finely sliced
30 G (2 tablespoons) butter
2 tablespoons olive oil
2 tablespoons 00 (multi-purpose) flour
230 G (8 oz) puff pastry (in Italy it is already rolled and you can choose between round or squared shape)
100 ML (1/4 pint) milk
sea salt and black pepper, freshly milled
In a non-sticking pan, put butter, oil and pancetta. Sautée the pancetta for 3 to 4 minutes until it is cooked and add the leeks. Brown the leeks at medium-high power for about 10 minutes. Season with salt and pepper.
Add the milk and flour, mix carefully and cook for 3 to 4 minutes to form a kind of béchamel.
Preheat the oven to 200 C (400°F.)
Cover a baking pan with parchment, lay the puff pastry and the filling.
Cook for 25 to 30 minutes. Either the pastry and the filling make a thin layer, it cooks very fast.
Serve still tepid.
More questions, ask Carlotta: https://cookingwithcarlotta.com/