2 sheets of puff pastry, defrosted
For the filling
Knob of butter
Splash of olive oil
1 leek, use the white part only, finely chopped
3/4 of a block of Halloumi (approx 200g), grated
1 cup panko breadcrumbs
1/2 tsp Italian herbs
100g of baby spinach leaves, roughly chopped
100ml of thickened cream
3 tbsp pine nuts
For the glaze
1 egg, whisked
Salt to taste
METHOD
In a frying pan, saute the leeks in the oil and butter until soft. Allow to cool for 5 mins.
In a large bowl, combine all the ingredients of the filling, adding the cream last and mixing well to combine.
With your hands form the filling into 2 logs and arrange on the 2 sheets of pastry. Cut diagonals in the pastry to make the plaits, folding the ends in first before alternating the plaits from each side.
Place the two completed rolls on a baking tray lined with baking paper. Brush with egg and sprinkle with salt.
Bake in the oven for approx 30 mins at 200C fan forced.
Slice and serve with mushroom sauce.
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