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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,045kJ/ 251kcals
Fat
17g
Saturated Fat
8.6g
Carbohydrates
18g
Sugars
3g
Fibre
1.9g
Protein
6.3g
Salt
1.6g
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