A slice of veggie heaven! Leek and cheddar sausage rolls
You won’t miss the meat at all in all these hearty and flavoursome dishes, in our second extract from the new vegetarian cookbook by Prue Leith and her chef niece Peta…
Leek and cheddar sausage rolls are easily frozen so they can be pulled out at a moments notice
My father, Prue’s brother James, makes the best Glamorgan sausages (traditional Welsh cheese and leek sausages), and he did so in industrial quantities when I was a child, so he could pull them out of the freezer at a moment’s notice to feed his vegetarian brood.
He made them by eye, so this is not an exact replica of his recipe. Wrapped in flaky, buttery puff pastry, they’re delicious.
- 1 large leek, trimmed, washed and chopped
- 115g (4oz) mature Cheddar cheese, grated
- 140g (5oz) fresh breadcrumbs
- A good handful of flat-leaf parsley, finely chopped
- 1 large egg, beaten, plus 1 large beaten egg yolk
- 40ml (1½fl oz) whole milk
- Salt and freshly ground black pepper
- 250g (9oz) all-butter puff pastry
Preheat the oven to 210°C/fan 190°C/gas 6. Line a baking sheet with baking parchment. In a large bowl, mix the leek, cheese, breadcrumbs, parsley, whole beaten egg and milk. Season. The mixture should be damp enough to just hold its shape when squeezed together.
If baking from frozen, leave the rolls at room temperature for 30 minutes first, and give them an extra few minutes in the oven, until piping hot
Roll the pastry out away from you to a 40cm x 30cm rectangle, with a short edge nearest to you.
Split the filling in half and spoon each half down a side of the two long edges of the pastry, packing the mixture tightly with your fingers to shape it into two long sausages.
Brush the pastry between the ‘sausages’ with some of the beaten yolk.
Roll the pastry in from the outer edges, so that you end up with the two rolls encased in pastry, sitting next to each other. Use a knife to cut the pastry down the middle, dividing the two rolls.
Press along the seam of each and use a fork to mark along it. Put the rolls on the lined sheet, then brush all over with egg yolk.
Use a sharp knife to cut diagonal slashes into the tops at regular intervals. If you want to freeze them, do that now.
Bake for 25-30 minutes, or until the pastry is puffed up and golden. Check they are cooked on the undersides and cook for a little longer if necessary.
Remove from the oven and cool on a wire rack. Serve warm or cold, each cut into four pieces to give you eight large rolls.
Extracted from The Vegetarian Kitchen by Prue Leith & Peta Leith, published by Bluebird on 20 February, £25. © Prue Leith and Peta Leith. To order a copy for £17.99 go to mailshop.co.uk or call 01603 648155. P&P free. Offer valid until 31 March, 2020