Step #1
METHOD (Makes 16): Lightly sauté the leeks in half the butter until soft and leave to cool. Loosely line a large roasting tin 24cm x 33cm (10" x 12 inches) with baking parchment and grease well using the remaining butter.
Step #2
Prepare the Cheese and Onion Bread Mix following instructions 1 and 2 on back of pack then roll out dough to an oblong shape approximately 45cm x 30cm (18 x 12 inches) on a lightly floured surface.
Step #3
Mix half the leeks and half the grated Caerphilly cheese with the beaten egg and spread this over the dough. Sprinkle over the sage and coarse black pepper before rolling up "Swiss roll" style from the widest edge.
Step #4
Divide the roll into 16 equal slices using a sharp knife and place these cut side up into the prepared roasting tin. Loosely cover with a damp tea towel; lightly oiled plastic or polythene and allow to prove in a warm place until the slices are well risen and joined together to almost fill the base of the tin.
Step #5
Meanwhile, preheat the oven to 220°C (425°F Gas Mark 7). Remove the cover from the dough and top with the remaining leeks and Caerphilly cheese. Bake in the oven for approximately 25-30 minutes until well risen and golden brown.
Step #6
Serve warm.
