Cheese and Leek Rolls

Cheese and Leek Roll

These popular rolls are based on glamorgan sausages. Instead of being incased in bread crumbs and fried, they are baked in puff pastry.  Also they are a good stand in for sausage rolls if you want a change.  I’ve given proportions to shape a full sized 5″ roll, but you can also cut these smaller for appetizers and snacks.  You can freeze whatever you don’t need unbaked.  They can be baked from frozen; just increase cooking times.

The leeks are sautéed in more butter than you might think is needed so that it will bind the mixture.

To thoroughly clean the leeks cut of the dark green portion.  Slice down the middle, leaving the root intact. Run cold water over leek, opening middle to rinse out all sand. Shake off excess water and slice.

You can make your own puff pastry or purchase it. If it’s store bought try to get all butter pastry if possible.

This recipe yields 12-15 rolls.

75g Butter
1 Large or 2 Small Leeks, thinly sliced, not using too much of the green
255g Panko Breadcrumbs
6 Sprigs Thyme, finely chopped, plus sprigs for garnish
3 Egg Yolks
6g (about 2 tsp) Mustard Powder (I use Coleman’s)
90g Cheddar Cheese, grated
90g Gouda, grated
90g Gruyere, grated
45g (3 tbsp) Whole Milk
Salt (to taste)
Pepper (to taste)
Cayenne pepper (heavy pinch)
Puff Pastry
Egg Wash: 1 egg whisked with 3 tbsp water

Directions

  1. Melt butter in saucepan over low heat. Add sliced leeks, salt, and pepper. Cook until soft.
  2. In large bowl mix grated cheeses with thyme and panko.
  3. Whisk egg yolks with mustard powder, cayenne, salt, and pepper.
  4. Mix together cheese mixture, egg yolks, and sautéed leeks.
  5. Add milk until mixture comes together.
  6. Form into 5″ logs weighing about 60 grams each. Place on baking sheet.
  7. Freeze while working pastry.
  8. Roll out puff pastry until 10″ wide.
  9. Slice horizontally in half.
  10. Place cheese and leek rolls along one strip of pastry, leaving about 2.5″ between rolls.
  11. Generously coat eggwash halfway between rolls.
  12. Drape other half of pastry over rolls, not stretching, but firmly pressing top pastry to eggwashed bottom pastry. The top will not totally cover the bottom row after the draping.  You can use scrapes to piece together any unfinished rolls.
  13. Slice between rolls with a knife or pizza cutter.
  14. Eggwash tops and garnish with thyme sprig, if desired.
  15. Freeze for 10 minutes.
  16. Bake at 350F until golden brown and an instant read thermometer reads 200-210F.
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Cheese and Leek Rolls
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