Cheese & leek rolls with wholegrain mustard

Step by Step

Step 1

Heat the oil in a large frying pan. Add the leeks with a pinch of salt, cover and sweat gently for 12-15 minutes until soft. Cool briefly in a large bowl, then mix in the breadcrumbs, 100g cheese, 1 egg, the chopped thyme and some black pepper.

Step 2

Line a large baking sheet with baking parchment. Unroll the pastry, spread with 2 tbsp mustard, then cut in ½ lengthways. Shape the filling evenly along the middle of each piece. Roll the pastry around the filling and seal, using a little beaten egg. Lift to the lined tray, seal-side-down. Brush with egg. Chill for 30 minutes, or until firm.

Step 3

Preheat the oven to 220ºC, gas mark 7. Using a sharp knife, trim the ends from each roll. Cut 12 rolls and space apart. Slash them twice on top, brush again with egg and sprinkle with the remaining 25g cheese.

Step 4

Bake for 15-20 minutes until deep golden. Sprinkle with some thyme leaves, then serve hot or warm, with more mustard and the gherkins or cornichons.

Ingredient

Leeks

2 2
Thyme

5 sprig/s 5 sprig/s
Cornichons

285 grams 0.63 lbs
Vegetable oil

1 tbsp 0.5 fl. ozs
Large waitrose duchy organic eggs

2 2
Emmental

125 grams 0.28 lbs
Duchy organic wholegrain mustard with honey

2 tbsp 1 fl. ozs
Cooks’ ingredients fresh breadcrumbs

125 grams 0.28 lbs
Frozen jus-rol puff pastry sheet

320 grams 0.71 lbs

Cheese & leek rolls with wholegrain mustard

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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