Welsh Leek and vegan ‘cheese’ parcel (serves 4 - 6)
IT IS NEARLY March, the daffodils are beginning to make an appearance and with St David’s Day approaching us, I thought I would make the most of two Welsh ingredients, leeks and Caerphilly cheese. If your vegan, then you can easily substitute the Caerphilly cheese with a vegan alternative, there are so many dairy free alternative options around now.
The puff pastry is crisp and flaky, the leeks are almost caramelised, silky smooth enhanced further by the flavour of the cheese, mustard and herbs.
Ingredients
375g ready rolled puff pastry
2 tablespoons olive oil
3 leeks, halved, then sliced length ways
1 clove garlic, minced
2 teaspoons mustard from a jar
½ teaspoon dried parsley
180g vegan cheese alternative or Caerphilly cheese, grated
Salt and pepper to taste
Method
Clean the leeks to remove the grit, then rinse them. Heat oil in a wide pan and add the leeks and sauté until tender about 8 – 10 minutes.
Add in the garlic and herb and sauté for a couple of minutes. Remove from the heat and stir in the mustard, the vegan ‘cheese’ alternative or Caerphilly cheese and combine.
Season to taste. Preheat oven to gas mark 6.
Roll out the puff pastry directly onto a non-stick baking tray. On half of the pastry, spread the cheese-leek filling evenly.
Then fold over the puff pastry sheet and pinch the ends with a fork to seal. Bake in over for 20 – 25 minutes or until golden and puffed.
Remove from the oven, allow to sit for a couple of minutes before slicing and serving.
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