I’ve made different versions of this pastry before, but this time I tried it using the green stalks of chard and leeks, and it turned out great.
- Green stalks of leeks
- 1/2 bunch of chard
- 3 cloves of garlic
- 2 eggs
- 4 tablespoons corn flour – you can use any flour you like depending on the consistency. You can find the consistency video at the link below.
- 1 teaspoon baking powder
- 1/2 cup olive oil
I sautéed the green stalks of leeks in olive oil over low heat without adding any water, then added 3 cloves of garlic and 1/2 bunch of chard. Since the chard cooks very quickly, I added it last. This filling amounted to about 12 tablespoons.
https://www.instagram.com/p/CW7lmpPIEaa/?utm_source=ig_web_copy_link
I mixed everything together. I cooked the bottom first in the pan, then transferred it to the broiler section of the oven. It cooks faster for me this way. If you prefer, you can cook them all at once in the oven. I think it will cook in 30-35 minutes at 180 degrees. In my oven, it took 15 minutes.
There’s also an egg-free version of this called Pörek, which I have in another post. You can find that post using the tags below.
Enjoy your meal everyone! 💗
Sema
