Leek and Potato Filo Scrunch Pie
with Green Beans
Our Leek and Potato Filo Scrunch Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3.5 unit(s)
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
1 unit(s)
Leek
450 grams
Potatoes
1 unit(s)
Garlic Clove
10 grams
Vegetable Stock Paste
(Contains Celery)
60 grams
Mature Cheddar Cheese
(Contains Milk)
100 grams
Chopped Kale
150 grams
Soured Cream
(Contains Milk)
150 grams
Green Beans
Not included in your delivery
300 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C/180°C fan/gas mark 6.
Remove the filo pastry from the fridge and its packet to bring it to room temperature (see ingredients for amount). Lay it flat on the counter, covered with a damp tea towel.
Trim the root from the leek, halve lengthways and thinly slice. Chop the potatoes into 2cm chunks (no need to peel).
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek, season with salt and pepper, then fry until softened, 5-6 mins.
Add the garlic to the pan, stir and cook for 1 min, then add the potatoes, water for the sauce (see pantry for amount) and vegetable stock paste.
Stir everything together and bring to the boil. Reduce the heat to medium, cover the pan with a lid or foil and simmer until the potatoes are tender, 15-20 mins.
Stir every few mins to ensure the mixture isn't sticking to the bottom of the pan. TIP: Add a splash of water if the mixture becomes too thick or the potatoes haven’t yet softened.
While the potatoes simmer, grate the Cheddar.
Once the potatoes are cooked, stir the kale into the mixture a handful at a time, cover with a lid again and simmer until wilted, 3-4 mins. TIP: Remove any tough stalks from the kale.
Stir in the soured cream and Cheddar, bring to the boil, then remove from the heat. Taste and add salt and pepper if needed.
Transfer your creamy leek filling into an appropriately sized ovenproof dish.
Halve the filo pastry sheets to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie.
Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).
Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
Meanwhile, wipe out the (now empty) frying pan. Trim the green beans.
Heat a drizzle of oil in the frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the heat.
Serve your scrunch pie on plates with the beans alongside.
Enjoy!
