Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Leek and cheese rolls recipe

10 ratings

These vegetarian rolls are jam-packed with flavour from leeks, walnuts, green olives and cheese. They're the perfect portable snack either for a picnic or in your lunchbox! See method

Makes 20
Takes 1 hr
279 calories / serving
Vegetarian

Ingredients

2 tbsp olive oil
2 large leeks, halved lengthways and sliced
5 garlic cloves, crushed
125g walnuts (or other nut)
300g sourdough bloomer, roughly diced
340g jar reduced-salt pitted green olives, drained and sliced
80g pecorino, finely grated
2 tbsp Dijon mustard
150g soft cheese
70g sesame seeds, plus 15g
30g fresh chives or parsley, chopped
500g pack puff pastry
plain flour, for dusting
1 egg, beaten

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1160kj
279kcal 14%
Fat
19g 28%
Saturates
6g 32%
Sugars
2g 2%
Salt
0.8g 13%

of the reference intake
Carbohydrate 17.3g Protein 7.5g Fibre 2.8g

Method

Heat the oil in a lidded frying pan over a low- medium heat. Add the leeks, cover and cook for 10-15 mins, stirring occasionally, until well softened. Reduce the heat if they start to brown. Add the garlic and cook for a further 2 mins, then turn off the heat.
Meanwhile, pulse the walnuts in a food processor until finely chopped; set aside. Add the diced bread and blitz to make breadcrumbs. Add the cooked leek and pulse to combine. Return the chopped walnuts to the mixer, add the olives, pecorino, mustard, soft cheese and 70g sesame seeds; season with pepper. Stir in the chopped herbs.
Preheat the oven to gas 6, 200°C, fan 180°C. Cut the pastry into 2 pieces and roll both out on a lightly floured surface to long 60 x 20cm strips about 2mm thick. Dollop half the filling loosely along the centre of each strip – don’t pack it too tight, as it will expand in the oven. Fold one side of the pastry loosely over the filling. Brush the other inside edge of the pastry with water and fold over the filling to seal, pressing down gently on the seam. Use a serrated knife to cut into 6cm lengths to make around 20 rolls.
Put the rolls, seam-side down, on a baking tray. Brush the tops with the beaten egg, sprinkle over the remaining seeds, then bake for 30 mins or until golden. Rest for 5-10 mins before serving warm or at room temperature. Store leftover rolls in an airtight container in the fridge for up to 5 days. Eat cold or reheat in the oven or air-fryer until piping hot.

See more Picnic recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.