Pear, Leek and Gruyère Turnovers

Name: Pear, Leek and Gruyère Turnovers
Yield: Makes 8 first course
Ingredients: 2 tablespoons (1/4 stick) butter; 1 1/2 cups chopped leeks; 1 6- to 7-ounce firm but ripe pear, peeled, cored, chopped; 1 1/2 teaspoons sugar; 3/4 cups (packed) grated Gruyère cheese (about 3 ounces); 1 1/2 tablespoons chopped fresh chives; 1 17.3-ounce package frozen puff pastry (2 sheets), thawed; 1 egg, beaten to blend (for glaze)

February 29, 2000

Recipe notes