Preheat oven to 200°C.
Heat 30ml of the butter in a large frying pan. Add the leeks and sauté until tender. Add the bacon and continue to cook for two more minutes, then add the mushrooms.
Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Stir in the parsley. Season well with salt and freshly ground black pepper. Set aside to cool.
Unroll the phyllo pastry and keep it covered with a damp cloth. Brush one sheet with melted butter and cover with another sheet. Repeat with another layer. Cut into four rectangles.
Spoon the filling along the long edge of a rectangle, leaving a gap at both ends. Fold the ends over inwards, then roll up. Place the roll, seam side down, onto a greased baking tray. Repeat with the other three rectangles and then repeat with the remaining pastry and filling to make 12 rolls.
Brush the tops of the rolls with butter, then refrigerate until ready to bake.
Bake in a preheated oven for 25 to 30 minutes until golden and crisp. Serve hot with a sweet chilli or plum sauce for dipping.
Image and text: Ideas
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.