Leek and cheese rolls recipe

Method

1. Heat the oil in a lidded frying pan over a low- medium heat. Add the leeks, cover and cook for 10-15 mins, stirring occasionally, until well softened. Reduce the heat if they start to brown. Add the garlic and cook for a further 2 mins, then turn off the heat.
2. Meanwhile, pulse the walnuts in a food processor until finely chopped; set aside. Add the diced bread and blitz to make breadcrumbs. Add the cooked leek and pulse to combine. Return the chopped walnuts to the mixer, add the olives, pecorino, mustard, soft cheese and 70g sesame seeds; season with pepper. Stir in the chopped herbs.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the pastry into 2 pieces and roll both out on a lightly floured surface to long 60 x 20cm strips about 2mm thick. Dollop half the filling loosely along the centre of each strip – don’t pack it too tight, as it will expand in the oven. Fold one side of the pastry loosely over the filling. Brush the other inside edge of the pastry with water and fold over the filling to seal, pressing down gently on the seam. Use a serrated knife to cut into 6cm lengths to make around 20 rolls.
4. Put the rolls, seam-side down, on a baking tray. Brush the tops with the beaten egg, sprinkle over the remaining seeds, then bake for 30 mins or until golden. Rest for 5-10 mins before serving warm or at room temperature. Store leftover rolls in an airtight container in the fridge for up to 5 days. Eat cold or reheat in the oven or air-fryer until piping hot.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.