Braised leek, miso & feta swirls

Name: Braised leek, miso & feta swirls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 1 tbsp extra virgin olive oil; 1 tbsp butter; 1½ cm piece ginger, peeled and finely chopped; 1 clove/s large clove garlic, finely chopped; 40 g white miso paste; 400 g British trimmed leeks, sliced and washed; ½ tsp sea salt flakes; 1 tbsp maple syrup; 320 g pack ready-rolled puff pastry sheet; 200 g pack feta; 1 Essential Free Range White Egg, beaten

Leeks are so versatile and cooking them slowly releases their natural sugars. This recipe from Ping Coombes can be enjoyed warm or cold.

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Vegetarian

Serves8
CourseBuffet
Prepare15 mins
Cook35 mins
Total time50 mins
Pluschilling and cooling

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Ingredients

1 tbsp extra virgin olive oil
1 tbsp butter
1½ cm piece ginger, peeled and finely chopped
1 clove/s large clove garlic, finely chopped
40g white miso paste
400g British trimmed leeks, sliced and washed
½ tsp sea salt flakes
1 tbsp maple syrup
320g pack ready-rolled puff pastry sheet
1/2 x 200g pack feta
1 Essential Free Range White Egg, beaten

Method

Heat the oil and butter in a frying pan until the butter has melted, then add the ginger and garlic. Sauté over a low heat for 2-3 minutes, until softened. Add the miso paste and work it into the aromatics.
Increase the heat, add the leeks and incorporate well. Add the salt and maple syrup, then reduce the heat to low and cook gently for 20 minutes more. By this time, the leeks will be soft and most of the water will have evaporated. Spread the mixture onto a flat tray or plate to cool.
Take the puff pastry out of the fridge about 15 minutes before you need it. Carefully unroll it, with the short edge facing you and leave on the parchment paper it comes with. Spread the leeks evenly over the sheet, leaving a 2cm border. Crumble ½ the feta on the leeks
Starting at the short end, carefully roll up, using the parchment to help you. Roll as tightly as you can without squeezing the filling out. Roll the paper around the pastry to help hold its shape.
Place 2 large sheets of clingfilm, slightly overlapping each other, on the work surface to make a wider sheet (about 40cm). Place the pastry on top of the clingfilm and roll tightly. Twist the ends like a sweet wrapper, holding them firmly, then roll gently in an upward motion several times until you have an even, cylindrical shape. Knot the ends. Place in the fridge to firm up for 1-2 hours.
When ready, preheat the oven to 200ºC, gas mark 6. Remove the clingfilm and parchment and slice the roll into 8 pieces, then place, flat sides down, onto 1-2 large baking sheets lined with baking parchment. Brush with the beaten egg and bake for 30-35 minutes, until golden and slightly caramelised on the edges. Remove from the oven and cool slightly before crumbling over the remaining feta. Enjoy hot or cold.

Cook’s tip

These can be made in advance and are suitable for freezing. Wrapping the pastry in clingfilm and chilling is optional, but it helps hold the shape and makes it easier to slice.