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Filippo Berio Extra Virgin Olive Oil1litre
1litreItem price
£10.90Price per unit
£1.09/100mlLeeks are so versatile and cooking them slowly releases their natural sugars. This recipe from Ping Coombes can be enjoyed warm or cold.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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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£2.00Price per unit
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20.8p each