Prep time:
30
Cooking time:
30
INGREDIENTS
- 12 sheets of phyllo pastry
- 350 g broccoli
- 150 g potatoes
- 50 g leeks
- 30 g dried tomatoes
- 30 g walnut kernels
- half of a teaspoon of chopped chilli
- extra virgin olive oil
- nutmeg
- salt
- pepper
INSTRUCTIONS
- Boil the potatoes, peel them and mash them with a fork
- Divide the broccoli into florets and scald in small salted water for 5 minutes.
- Reduce the dried tomatoes into strips and chop the walnuts coarsely.
- Just brown the chopped leeks in a pan with a tablespoon of oil, add the florets, a pinch of salt, pepper and nutmeg, chilli pepper and tomatoes. Pour a ladle of water and cook for 10 minutes. Out of the heat: mix the potatoes and nuts, check salt and pepper and let it cool.
- Roll out the sheets of phyllo pastry. Fold each rectangle in half and place 2 tablespoons of the stuffing in the center of the smaller side down. Fold the sides on the filling and then roll it all together to obtain a crushed roll. Brush the surface with an emulsion obtained with 3 tablespoons of oil and 3 of water, then place it on a tin lined with baking paper.
- Bake at 180° C in ventilated mode for 15 minutes, turning the rolls once after 10 minutes
