- 1 kilo dried and salted cod
- 200gr milk
- 6 Tbsp olive oil
- 3 leeks cut in slices
- 2 onions chopped
- 1 Tbsp cumin
- 4 Tbsp graviera cheese or pecorino grated
- 1 Tbsp all purpose flour
- 1/2 kilo puff pastry (2 sheets)
- 1 egg yolk + 1 Tbsp water
Put dried and salted cod in a bowl and cover with water. Leave it for 24 hours in the refridgerator. Change water every 3-4 hours to wash away the salt. Drain, remove bones and skin and flake the cod with your hands. You will have approximately 600gr cod flesh.
Place cod in a pot with milk, 3 Tbsp olive oil and boil over low heat until milk evaporates.
In a pan heat remaining 3 Tbsp olive oil and cook leeks and onions until soft. Add cumin and mix well.
Add leeks and onions in the pot with the cod. Add cheese, flour, pepper and stir. Let the filling cool completely.
Spoon half the cod filling lenghtwise in one puff pastry sheet. Fold the two edges and roll.
Do the same with the rest of the filling and pastry sheet.
Preheat oven to 180C.
Beat egg yolk with water in a bowl and brush the rolls.
Bake for 30-35 minutes until pastries are golden brown.