Puff pastry filled with sun dried tomatoes, cheese and onion, gluten free

Ingredients

• 380 g Puff pastry, gluten free
• 100 g Dried tomatoes, packed in olive oil
• 1 pcs Cleaned and sliced leeks
• 1/2 tbsp Coconut oil
• 100 g Cheese, grated
• 1 pinch Sea salt flakes
• 2 sprig Rosemary, fresh
• 1/2 pcs Egg, whisked lightly
• 1 tbsp Sesame seeds

Method

1. Preheat the oven to 200 Celsius degree.
2. Place a piece of parchment paper on a sheet pan.
3. Lay the puff pastry on a floured board and carefully roll it out.
4. Slice the leek.
5. Cut the sun dried tomatoes coarsley.
6. In a non-stick frying pan melt the coconut oil and put there the leek stripes and chopped tomatoes.
7. Season it with salt and the freshly chopped rosemary.
8. Cook until the onion the onion is golden brown.
9. Place the puff pastries on a sheet pan and spread each one with the cooked onion and tomatoes and confine each with the grated cheese.
10. Roll up the puff pastry forming a big roll.
11. Whisk an egg lightly.
12. spread the roll with it and confine with some seasme seeds.
13. Place the sheet pan into the oven then bake until golden brown; this needs approximately 15-20 minutes, depending on your oven.