Patry wrap with alheira (Portuguese chicken and pork sausage) and Cheese

Pee/ the carrots and slice them into thin strips/ grate the carrots. Wash the leek and slice it into strips. Sauté the vegetables seasoned with salt with a little bit of olive oil and chopped garlic. Remove the Alheira skin and bake it in a frying pan without using fat or seasoning. When golden, mash the Alheira with a fork. Cut the cheese into small cubes and remove its rind. Stretch the filo pastry and cut it into squares. Place the sauté vegetables, the Alheira, the cheese cubes and the béchamel sauce in the pastry squares. Wrap and tie them with a chive leaf. Place the pastry wraps in an oven tray greased with fat.
Bake for 10 minutes. Serve with tagliateffi and baste with cheese sauce.