Mini Leek & Caramelised Apple Puffs - Serves 8 (2 pieces each)
Ingredients
150g Apple
50g Leek
100g Gruyere (type) Cheese
10g Sugar
1 Egg
10g Butter (for frying)
250g Puff Pastry (ready made blocks are preferable)
Method
Peel, remove the core and finely dice the apple, lightly fry in a pan with a knob of butter then add the sugar and lightly caramelise, remove from pan and allow to cool.
Finely dice the leeks and fry on a low heat with a knob of butter until translucent but not coloured allow to cool
When the leeks and apples are cold mix thoroughly with the cheese add salt and pepper to taste
Break the egg into a cup and beat with a fork with a splash of water to make an egg wash
If you are using blocks of ready made puff pasty roll out to approx 5mm thickness so you have a rectangle approx 16 inches by 5 inches, if you are using ready rolled puff pastry ensure you can cut it to this size
With your hands mould the leek/apple mixture into an even sized sausage and lay it lengthways along the pastry
Brush one edge of the pastry with the egg wash (if you do not have a pastry brush you can use kitchen paper by dipping it in the egg mix and gently smearing it where needed)
Fold the pastry over the leek/apple mix to form a roll, firmly press down on the edge that has been egg washed to form a seal
Brush the "sausage" with egg wash and cut into 1 inch pieces. Place them onto a baking tray leaving space for them to cook and puff up
Bake in the oven on 180°c for 15 minutes until well puffed and golden brown
They should be slightly smaller than a Christmas style meat sausage roll, about 2 bites per piece