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Creamy Leek and Blue Cheese Turnovers

Creamy Leek and Blue Cheese Turnovers with Roasted Squash and Brussels Sprout Salad

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Recipe Details


We love the versatility of puff pastry, especially when it’s used in unexpected ways, like with Chef Giuseppe’s savory leek turnovers. The dough is stuffed with two types of cheese—bold blue cheese and creamy mozzarella­—for an extra-gooey center. Then, tender sautéed leeks give these handheld treats a slightly sweet and onion-y flavor. They’re baked until flaky and golden, and served with a fall salad of roasted butternut squash, shredded Brussels sprouts, and Champagne vinaigrette.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 950
  • Protein 18g
  • Total Carb 64g
  • Total Fat 71g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
  • butternut squash
    8 ounces
    butternut squash
  • parsley
    1/8 ounce
  • shallot
  • thyme
    1/8 ounce
  • garlic
    1 clove
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • puff pastry squares
    puff pastry squares
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • shredded Brussels sprouts
    2 ounces
    shredded Brussels sprouts
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • aluminum foil
  • baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. If leek arrived with dark green tops, trim and discard them. Halve leek lengthwise; cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Cut squash into ½-inch pieces, if needed. Finely chop parsley leaves and stems. Strip thyme leaves, discarding stems, then mince. Peel shallot, halve, and thinly slice. Mince garlic.

  2. Make filling

    Make filling

    Remove leek from water; pat dry. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add leek and shallot; cook, stirring frequently, until light brown and softened, 8-10 minutes. Add garlic; cook, stirring, until fragrant, 1 minute more. Season with ⅛ teaspoon salt and pepper as desired. Add blue cheese and mozzarella to pan; stir to combine. Remove pan from heat and set aside for Step 4.

  3. Roast squash

    Roast squash

    While leek and shallot cook, line a baking sheet with aluminum foil. On prepared sheet, toss squash with thyme, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 14-17 minutes.

  4. Bake turnovers

    Bake turnovers

    While squash roasts, line a separate baking sheet with parchment paper. Place puff pastry squares on prepared sheet, spacing apart. Add ⅓ cup filling to centers of squares, leaving a 1-inch border. Gently fold 1 corner of each puff pastry square over filling to form a triangle; press edges with your fingers to seal. Brush turnovers lightly with olive oil and cut a small slit on top of each so steam can escape. Bake until puffed and golden brown, 14-17 minutes.

  5. Make salad

    Make salad

    While turnovers bake, in a large bowl, whisk Champagne vinegar, half of parsley, and 1½ tablespoons olive oil to combine. Add Brussels sprouts and roasted butternut squash to bowl with vinaigrette and toss to combine. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate turnovers

    Plate turnovers

    Transfer creamy leek and blue cheese turnovers to serving plates. Serve with roasted squash and Brussels sprout salad alongside. Garnish with remaining parsley. Enjoy!

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