Cheese and leek ‘sausage’ rolls – vegetarian. In a mixing bowl, mix together the leek, ricotta, breadcrumbs, cheddar, mustard, Worcestershire sauce, beaten egg, and season. Cut the puff pastry in half to make two rectangles. Place half the mixture in a sausage shape down the middle of the long side of one rectangle, then roll up and seal edges.
Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Scrape the leeks out of the pan and into a bowl. Meanwhile, put the oil in a frying pan. You can have Cheese and leek ‘sausage’ rolls – vegetarian using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Cheese and leek ‘sausage’ rolls – vegetarian
Place the little rolls onto a large baking tray – making sure there's a little bit of room around each roll (as they will expand in the oven). 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.
Cheese and leek ‘sausage’ rolls – vegetarian instructions
Put the rolls on the lined sheet, then brush all over with egg yolk. If using frozen puff pastry, follow package instructions to defrost. In a food processor, process the eggs, pecans, onion, soy sauce, and cottage cheese until fine. Transfer the mixture into a bowl and add the breadcrumbs, oats, basil, oregano, and salt. Cut pastry sheets in half, spoon mixture down edge of each strip or place filling in piping bag without a nozzle and pipe down one side of pastry.