This recipe brings together the savory richness of pork and the delicate, tender texture of squid, wrapped in a golden puff pastry for a delightful combination of flavors and textures. The addition of a creamy leek sauce adds a subtle sweetness and a smooth, luxurious touch, making this dish feel both comforting and refined. It’s a perfect choice if you’re looking to try something new and impressive, yet surprisingly easy to prepare. Whether you’re hosting a dinner or just craving something indulgent, these stuffed pastries with creamy leek sauce will leave a lasting impression.
Ingredients
Stuffed Pastry
- 200g pork tenderloin, finely diced
- 200g squid, cleaned and finely chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 fresh chili, finely chopped (optional)
- 1 carrot, grated
- 1 tsp smoked paprika
- 1 tsp whole cumin
- 1 tsp whole coriander
- 1/2 tsp dried oregano
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 sheet puff pastry
- 1 egg, beaten (for brushing)
Creamy Leek Sauce
- 1 small (or 1/2 big) leek, cleaned and thinly sliced
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable stock
- 2 Tbsp butter
- Salt and freshly ground black pepper to taste
- Fresh herbs (like parsley or thyme) for garnish
Method
For the Stuffed Pastry
Preheat your oven to 200°C and line a baking sheet with parchment paper.
In small pan, dry fry the cumin and coriander until fragrant. Set aside to cool, then crush in a pestle and mortar.
In a large pan, heat the olive oil over medium heat. Add the onion and sauté until translucent.
Add the garlic and fresh chili (if using) and cook for another minute.
Stir in the diced pork and cook until browned, about 5 minutes.
Add the squid, grated carrot, smoked paprika, cumin, oregano, salt, and pepper.
Turn the heat down and let it simmer until most of the moisture is gone. (About 60 minutes)
Remove from heat, strain and let the mixture cool slightly.
Roll out the puff pastry on a lightly floured surface. Cut it into 4 squares.
Spoon the pork and squid mixture onto the center of each pastry square.
Fold the pastry over the filling to form triangles or rectangles, and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
Brush the pastries with the beaten egg and place them on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed.
For the Creamy Leek Sauce
While the pastries are baking, melt the butter in a saucepan over medium heat.
Add the sliced leeks and garlic, and sauté until softened, about 5 minutes.
Pour in the chicken or vegetable stock and bring to a simmer.
Stir in the heavy cream and cook for another 5-7 minutes, allowing the sauce to thicken slightly.
Season with salt and pepper to taste.
To Serve
Plate the warm, golden pastries and spoon the creamy leek sauce around them.
We served this with cherry tomatoes flash fried in balsamic vinegar.
Garnish with fresh herbs, and serve immediately.
Fusion Cooking
While this dish doesn’t have a traditional history, it’s a creative fusion of land and sea, blending the hearty flavors of pork with the delicate, oceanic taste of squid. The use of puff pastry gives it a European flair, while the creamy leek sauce adds a comforting and refined touch, reminiscent of French-inspired sauces. The recipe draws from various culinary traditions, combining simple ingredients to create something both elegant and satisfying. This dish reflects the modern trend of blending diverse ingredients and techniques to form new and exciting flavor combinations.
