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21p/100mlThese crisp, savoury pastries are simple to make and will perform brilliantly in place of sausage rolls.
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 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.
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).
Typical values per item when made using specific products in recipe
Energy | 908kJ/ 217kcals |
---|---|
Fat | 12g |
Saturated Fat | 5.5g |
Carbohydrates | 19g |
Sugars | 1.5g |
Fibre | 1.7g |
Protein | 7.4g |
Salt | 0.9g |
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62p each est.Price per unit
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£1.70Price per unit
85p/100g0 added
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£3.50Price per unit
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80pPrice per unit
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£2.90Price per unit
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£1.40Price per unit
93.3p/100g