Broccoli, walnuts and dried tomatoes rolls

Prep time: 30
Cooking time: 30
  1. Boil the potatoes, peel them and mash them with a fork
  2. Divide the broccoli into florets and scald in small salted water for 5 minutes.
  3. Reduce the dried tomatoes into strips and chop the walnuts coarsely.
  4. Just brown the chopped leeks in a pan with a tablespoon of oil, add the florets, a pinch of salt, pepper and nutmeg, chilli pepper and tomatoes. Pour a ladle of water and cook for 10 minutes. Out of the heat: mix the potatoes and nuts, check salt and pepper and let it cool.
  5. Roll out the sheets of phyllo pastry. Fold each rectangle in half and place 2 tablespoons of the stuffing in the center of the smaller side down. Fold the sides on the filling and then roll it all together to obtain a crushed roll. Brush the surface with an emulsion obtained with 3 tablespoons of oil and 3 of water, then place it on a tin lined with baking paper.
  6. Bake at 180° C in ventilated mode for 15 minutes, turning the rolls once after 10 minutes