Leek, Kale and Potato Filo Scrunch Pie
with Mustard Dressed Baby Gem
Our Leek, Kale 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!
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
½
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
1
Leek
450
Potatoes
1
Garlic Clove
10
Vegetable Stock Paste
(Contains Celery)
60
Mature Cheddar Cheese
(Contains Milk)
100
Chopped Kale
150
Creme Fraiche
(Contains Milk)
17
Wholegrain Mustard
(Contains Mustard)
1
Baby Gem Lettuce
Not included in your delivery
1
Olive Oil for the Dressing
300
Boiling Water
1
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Remove the filo pastry from the fridge to allow it to come up to room temperature (see ingredients for amount). Remove from the packet and lay flat on the counter covered with a damp tea towel. Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Chop the potatoes into 2cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press). Fill and boil your kettle.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic, stir and cook for 1 min, then add the potatoes, boiling water for the filling (see ingredients for amount) and vegetable stock paste.
Stir everything together and bring to the boil. Reduce the heat to medium, then cover 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 it becomes too thick or the potatoes haven’t yet softened.
While everything simmers, grate the Cheddar. Once the potatoes are cooked, stir the kale into the pan a handful at a time. Cover again and simmer until wilted, 3-4 mins. Stir in the creme fraiche and Cheddar. Bring to the boil, then remove from the heat. Taste and add salt and pepper if needed, then transfer to an ovenproof baking dish.
Halve the filo pastry sheets to make squares (see ingredients for amount). Scrunch each sheet into a very loose ball and place on top of the filling. Repeat until the whole dish is covered, making sure not to overcrowd the pastry. Drizzle the pie with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
Meanwhile, put the mustard, sugar and olive oil for the dressing (see ingredients for both amounts) into a large bowl. Season with salt and pepper and mix to combine. Trim the baby gem and separate the leaves. Once the pie is cooked, add the baby gem to the dressing and toss to coat. Serve the pie on plates with the salad alongside. Enjoy!
