Cheesy roosterkoek with charred leek butter

Ingredients:

Leek butter:

• 1 punnet (150g) baby leeks, washed and trimmed
• Glug oil
• Salt and milled pepper
• ½ block (125g) butter + extra for brushing
• Handful fresh thyme, leaves picked
• 1 clove garlic
• Squeeze lemon juice

Roosterkoek:

• ½ cup (125ml) each grated cheddar and mozzarella
• 3 Tbsp (45ml) fresh thyme, leaves picked
• 1kg store-bought bread dough

Method:

1. For leek butter, drizzle baby leeks with oil and season well. 
2. Place on a grid over hot coals and grill for 1-2 minutes or until charred and cooked through, turning every few seconds. Set aside to cool. 
3. Blitz leeks with butter, thyme and garlic in a blender. 
4. Season and add a squeeze of lemon if needed. 
5. For roosterkoek, combine cheese and thyme. 
6. Knock down bread dough and divide into 6-8 portions. 
7. Stretch each portion into a rough disc using your fingers. 
8. Place 2-3 Tbsp (30-45ml) cheese mixture into the centre of each disc. 
9. Fold over the sides and pinch all around to enclose filling. 
10. Place roosterkoek over medium coals and cook for 4-5 minutes, brushing with extra melted butter and turning regularly. 
11. Serve cheesy roosterkoek with leek butter.