½ tbsp olive oil
2 leeks, washed, finely chopped
1 lemon zest
80g blue cheese
2 sheets store bought puff pastry
1 egg (mix with a little water to make egg wash)
Preheat oven to 190°C.
In a large saute pan on a medium heat, heat the butter and oil and add the leeks. Cook for 20 minutes to soften with the lid on. Once softened allow to cool.
Crumble the blue cheese into a bowl with the ricotta and lemon zest, salt and pepper. Mash it all together and combine well.
On the pastry, spread cheese mixture evenly over and then spread a layer of the leeks over this. Gently and tightly roll the pastry away from you.
Brush egg wash lightly over the pastry and place in freezer to firm up for a few hours. This will make slicing easier. With a sharp knife cut into 2-3cm rounds. Place the rounds on a greased or lined baking tray.
Cook in the oven at 190°C for 15-20 minutes or until golden.