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Jamie says: "You can make these savoury veggie rolls ahead and bake from frozen. Either arrange the whole batch into a sharing wreath for parties, or bake handfuls as you need them." See method
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Halve, wash and finely slice the leeks, then peel and finely slice the garlic. Place a large pan over a medium heat with 1 tbsp olive oil and fry the garlic and leeks, stirring regularly, for 15 mins or until softened. Add the spinach with a few good gratings of nutmeg and cook for 15 mins until all the moisture has evaporated.
Tip the mixture into a large bowl, then grate in the cheese. Roughly chop the hazelnuts, if using, adding most of them (or sesame seeds) to the bowl. Gently mix until combined, season with black pepper and leave to cool.
Separate the egg, then stir the egg white into the spinach mixture. Unroll the puff pastry (with the shortest side at the top) onto a flour-dusted surface and cut in half lengthways. Divide the filling down in the centre of both pieces in a neat and tight line. Beat the egg yolk in a small bowl and brush over the exposed pastry, then fold it over the filling and gently press out any air with your thumb. Use a flour-dipped fork to crimp and seal, then cut one of the rolls into 8, the other into 16 (leaving you with 16 mini rolls and 8 larger rolls).
Brush the pastry with the remaining egg yolk, scatter over the remaining hazelnuts or sesame seeds, and the red chilli slices and rosemary, if using. When you’re ready to bake, preheat the oven to gas 4, 180°C, fan 160˚C and bake the rolls for 15-20 mins or until golden. Alternatively, pop in the fridge for 24 hrs, or freeze for up to 1 month. You’ll need to add on another 10 mins if baking from frozen.
Easy swap: Use chestnuts instead of the hazelnuts if you like.
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.
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