Can I prepare the potato and leek filling ahead of time?

Yes, you can cook the potato and leek filling in advance and store it in the refrigerator. Ensure it's cooled completely before using it to fill the phyllo dough.

What's the best way to handle the phyllo dough?

Phyllo dough can dry out quickly. Separate each sheet, coat it with oil or water, and work efficiently. Keep unused sheets covered with a damp cloth to prevent drying.

How should I store leftover Crispy Potato Leek Rolls?

Store leftover rolls in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven at 360 degreesF (180 degreesC) until warmed through and re-crisped.

Can I freeze these potato leek rolls?

Yes, you can freeze the baked rolls. Once cooled, place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag for up to 1 month. Reheat from frozen in the oven.

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Crispy Potato Leek Rolls
[Vegan]

KB By: Kristina Jug & Mitja Bezenšek

Author Bio

We are two food lovers & travel enthusiasts from the tiny country of Slovenia, EU.... Read More

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Golden-brown crispy potato leek rolls, perfectly baked and arranged on a serving platter, showcasing their flaky phyllo exterior.

Vegan Crispy Potato Leek Rolls with vegan yogurt

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Potato Recipes

3-Ingredient Crispy Potato Leek Rolls [Vegan]

Dairy Free

Vegan

These 3-ingredient crispy potato leek rolls are the perfect lunch or snack! Couple them with vegan yogurt, chives, and a large bowl of salad!

Ingredients You Need for Crispy Potato Leek Rolls [Vegan]

4 potatoes
1 large leek
8 3/4-ounces phyllo dough
Salt, pepper to taste
Oil as needed
Water as needed

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How to Prepare Crispy Potato Leek Rolls [Vegan]

Clean and wash leek thoroughly, to get rid of dirt, then dry and finely cut into thin slices.
Peel potatoes and finely dice.
Heat a tablespoon of oil in the pan, then add diced potatoes and season with salt. Cook on medium, stirring occasionally, until golden brown and crispy. Then, add sliced leek and cook for another minute or two, until the leeks soften and turn a bright green color. Remove from stove and set aside.
Prepare your phyllo dough. Separate each sheet of dough, then coat it with a thin layer of oil (use water if you want softer rolls), fold it and cut in half, so you'll get 2 two-layered squares from each sheet of dough. You can do this differently, just make sure to get enough squares of dough for your rolls.
Take a spoon of potato and leek filling, place it in a fat line on one end of the dough square, then fold in the top and bottom to secure the ends, and roll the dough in. Apply some more water or oil on the sides and over the top of the roll.
Repeat until you use up all of the dough and filling.
Preheat oven to 360°F. Line a baking tray with baking paper, then place rolls on the tray and bake for about 20 minutes, or until golden brown. If you want softer rolls, apply water with a brush while baking.
Once done, remove rolls from oven and set aside to cool.