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£2.10Price per unit
21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
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Fat | 12g |
Saturated Fat | 5.5g |
Carbohydrates | 19g |
Sugars | 1.5g |
Fibre | 1.7g |
Protein | 7.4g |
Salt | 0.9g |
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