Cheese & leek rolls with wholegrain mustard

Name: Cheese & leek rolls with wholegrain mustard
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 tbsp Vegetable oil; 2 small leeks, halved lengthways and thinly sliced; 125 g Cooks’ Ingredients Fresh Breadcrumbs; 125 g Emmental, grated; 2 Waitrose Duchy Organic British Large Free Range Eggs, beaten separately; 5 sprig/s thyme, most leaves roughly chopped, plus extra to serve; 320 g pack frozen JusRol Puff Pastry Sheet, defrosted; 2 tbsp Waitrose Duchy Organic Wholegrain Mustard With Honey, plus more to serve; 285 g jar cocktail gherkins, or cornichons & onions, to serve

These crisp, savoury pastries are simple to make and will perform brilliantly in place of sausage rolls.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Makes12
CourseSnack
Prepare30 mins
Cook20 mins
Total time50 mins
Pluschilling and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 tbsp Vegetable oil
2 small leeks, halved lengthways and thinly sliced
125g Cooks’ Ingredients Fresh Breadcrumbs
125g Emmental, grated
2 Waitrose Duchy Organic British Large Free Range Eggs, beaten separately
5 sprig/s thyme, most leaves roughly chopped, plus extra to serve
320g pack frozen JusRol Puff Pastry Sheet, defrosted
2 tbsp Waitrose Duchy Organic Wholegrain Mustard With Honey, plus more to serve
285g jar cocktail gherkins, or cornichons & onions, to serve

Method

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.
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.
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.
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.

Cook’s tip

These can be made up to 2 days ahead to the end of step 2, and loosely covered and chilled. Cut them smaller for canapés, if liked (just reduce the cooking time).