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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
These rolls are so easy! And cost next to nothing to whip up. Get yourself a pack of easy bread mix from 55p to 90p depends where you pick them up and which one you get.
Leek and sprouts are a seasonal combination, and when they are in season, will be dead cheap. What doesn't get used up in the rolls can be used as stir fry or soup. This is really a classic Pantry-Throw-Down recipe, and makes your home smell homely and delicious.
Let's Cook...
Leek and Brussels Sprout Rolls
Ingredients
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Stage A
- 500g white bread mix
- 1 teaspoon turmeric powder
- 320ml cold water
- extra flour for sprinkling
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Stage B
- 1 leek, washed and chopped thinly
- 10 large Brussels sprouts, chopped fine
- 1 tablespoon coconut oil
- 1/2 teaspoon cumin seeds
- Pinch salt
- 1/2 teaspoon black pepper
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
Preheat the oven to 180 degrees
Get a large clean bowl and add the bread mix, turmeric and cold, stir and mix in well to form a dough.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Sprinkle some flour on a clean worktop, and knead the dough for 5 minutes.
Cover the dough on the work top with the bowl used to mix the ingredients and let it rest for 15 minutes.
In the meantime, make a start on the filling.
Stage B
Get a clean, dry, frying pan and heat the coconut oil, add the cumin seeds and stir over medium heat till the fragrance of the cumin seeds start coming through.
Add the leek and stir fry for 2 minutes next add the brussels sprouts and stir fry for another 2 minutes.
Add the salt and black stir through cover and remove from the heat. Leave to the side to cool whilst you return to the dough for the bread.
Back to the dough...
Turn the dough out onto a clean floured surface, and knead for 5 minutes to form a smooth dough.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Depending on how big you want the rolls, pull off lumps of the dough and form into small - medium sized balls.
Place your thumb in the middle of the dough ball forming a dent, gently stretch the dough away from your thumb making the hole larger.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Take 1-2 tablespoon of the leek and brussels sprouts mix and put in the hole created. Bring the outer edges of the dough together close by gently pinching together with wet fingers.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Repeat for the remainder of the dough and lay out on a prepared baking tray. Cover with a damp cloth and leave for 20 minutes.
Bake in preheated oven for 15-20 minutes, remove from the oven and cool on a wire rack.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Done!
Bon Appétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: dairy free, Egg free, Nut free, Pantry Throw-down, Recipe List, Vegan, Vegetarian
