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These Leek, Potato and Cheddar Puff Pastry Rolls are a real treat for veggies and non-veggies alike. The filling comprises of the aforementioned items, plus rosemary, white wine (optional), and cream cheese. This provides a rich, creamy and decadent result. Pair that filling with a buttery puff pastry and you’re onto a winner. You can serve these up as they are, or alongside a cheese board/party sharing board.
I provide an easy rough puff recipe, which is the same as my normal, and can be made vegan using vegan block butter. A block of shop bought puff pastry works just as well. To totally Veganise, just sub the cheddar and cream cheese for their vegan counterparts. The wine is entirely optional, but does add a gorgeous extra depth of flavour.
The key to great pastry is keeping everything cold, so make sure this is chilled before using. The same applies if using shop bought. I highly recommend eating these whilst warm, not long out the oven. That said, they package up well and are delicious cold for picnics and party plates!
I bake these Leek, Potato and Cheddar Puff Pastry Rolls using these silicone mats, which are better for the environment than baking paper (especially if you bake a lot, like me). Do keep them spaced out a little on the baking trays, and be sure to line them. I recommend silicone liners if you bake a lot (these are the ones I use).
For more savoury baking recipes, check out these French Onion and Cheddar Pastries or this Pesto Garlic Bread. If you’re looking for clips and baking ideas, head on over to my Instagram.
Leek, Potato and Cheddar Puff Pastry Rolls
Ingredients
For the Rough Puff Pastry (makes 350g)
- 125 g Plain Flour
- 125 g Butter Cold, Cubed
- 60 ml Cold Water
For the Filling
- 250 g Potatoes White, waxy varieties best
- 2 Medium Leeks
- Dried Rosemary
- Splash White Wine Optional
- 100 g Mature Cheddar Grated
- 2 tbsp Cream Cheese
Instructions
- Start by making the pastry, if making your own. Do this by adding the flour and butter to a large bowl and rub together with your fingertips until roughly combined. You do not want to take it as far as breadcrumbs, there should still be bits of butter visible in places. Add the water and make into a ball. Chill 30 mins.
- Meanwhile, make the filling: peel and chop the potatoes into small chunks (5cm dice). Boil until cooked then drain. Finely slice the leeks and add to a large frying pan with some butter. Cook on a low/medium flame until softened.
- Once the leeks are cooked, add in the cooked potatoes, some dried rosemary and salt and pepper. Turn the heat up to medium and add a splash of wine (optional), before adding the cheese and cream cheese. Stir together until combined into a cheesy, creamy mixture. Set aside to cool.
- Remove the pastry from the fridge, roll in one direction to form a long rectangle. Fold the top edge down to just below the middle. Then fold the bottom edge over this, to form a square with 3 layers (book end). Rotate this block 90 Degrees and repeat. Wrap and chill for another 20 minutes.
- Preheat the oven to 220C/200C Fan/Gas 7. Line two/three large baking trays.
- Roll the pastry into a large rectangle, about 18×4 inches. Spread the potato filling across the long edge, in a cylinder/log shape and press together to keep tight. Leave about an inch of pastry to one side, and more room on the other side.
- Take the edge of the pastry and roll it over the filling, keeping it as tight as possible. Keep rolling the pastry until you reach the end and have a log of pastry with the filling all inside.
- Cut the pastry log into about 10 sections. Place on baking sheets, at least 2 inches apart. Optional: brush a little milk on the top and add some more dried rosemary. Bake for approx 15-20 minutes, until golden brown. Let cool on a wire rack (although they are fabulous eaten when warm).
