Cheesy roosterkoek with charred leek butter

Add a dollop of cream cheese to each roosterkoek filling for added decadence.

Less than 30 minutes

Serves 6-8

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


  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. 


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