Leek stuffed roll
Delicious roll filled with leek
If you're looking for a simple and quick recipe for a savory appetizer or an unusual dinner, the leek-filled roll is the perfect choice. This recipe will pamper you with a combination of textures and flavors, and the preparation process is so enjoyable that you'll feel like a true chef in your own kitchen.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6-8
Ingredients:
For the dough:
- 500 g flour
- 250 ml warm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 100 g melted margarine
For the filling:
- 300 g leek (about 2-3 large stalks)
- 100 ml white wine (optional, for extra flavor)
- Salt and pepper to taste
- Oil for greasing the work surface
Preparation:
1. Start by preparing the dough for the roll. In a large bowl, combine the flour, salt, sugar, and melted margarine. Mix the dry ingredients well before adding the warm water. Knead the dough until it becomes elastic and pulls away from your hands. This step is essential for achieving a slightly fluffy texture.
2. Once the dough is ready, cover it with a damp cloth and let it rise in a warm place until it doubles in volume (about 30 minutes).
3. Meanwhile, prepare the leek filling. Clean and wash the leek well, then slice it into thin rounds or small pieces. In a pan, add a little oil and sauté the leek over medium heat, stirring occasionally, until it becomes soft. Add the white wine and let it reduce until the alcohol evaporates and the leek absorbs the flavors. Season with salt and pepper to taste, then let the filling cool.
4. After the dough has risen, divide it into two equal pieces. On a greased work surface, flatten each piece of dough with your palm, forming a rectangle. Spread half of the leek filling on each sheet of dough.
5. Carefully roll the dough starting from one long side, forming a tight roll. Place the rolls in greased loaf pans that have been previously greased with margarine. This step will ensure even baking and easy removal later.
6. Let the rolls rise for another 20 minutes while preheating the oven to 180°C. A good idea is to cover them with a towel to maintain moisture.
7. Bake the rolls in the preheated oven for 40 minutes, until they are golden and nicely browned. Check with a toothpick to see if they are baked inside – it should come out clean.
Serving suggestions:
Leek rolls are served warm, sliced, alongside a fresh green salad or garlic yogurt sauces. You can also add feta cheese over the salad for a savory contrast.
Variations:
If you want to add a touch of originality, you can experiment with various ingredients in the filling, such as sautéed mushrooms, cottage cheese, or even diced ham. The roll can also be adapted to include fresh herbs, such as dill or parsley, to give it an even fresher taste.
Enjoy your cooking! Bon appétit!
Ingredients: coca; 0.500 kg flour; 1/2 teaspoon salt; 1/2 teaspoon sugar; 250 ml warm water; 50 g margarine; Filling; 5 large leeks; 1 red onion; salt; pepper; 100 ml white wine; 5 tablespoons of oil
