Creamy Leek, Potato and Mustard Filo Pie
with Roasted Tenderstem® Broccoli and Peas
- Soya
- Cereals containing gluten
- Celery
- Mustard
Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.
Ingredients
½ pack(s)
Filo Pastry Sheets
(Contains: Soya, Cereals containing gluten)
1 unit(s)
Baking Potato
1 unit(s)
Leek
150 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
1 carton(s)
Single Soya Plant-Based Alternative
(Contains: Soya)
15 grams
Vegetable Stock Paste
(Contains: Celery)
17 grams
Wholegrain Mustard
(Contains: Mustard)
120 grams
Peas
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Remove the filo pastry (see ingredients for amount) from the fridge to allow it to come up to room temperature. Remove the pastry from the packet and lay flat on the counter, covered with a damp tea towel.
Cut the potato into 1cm chunks (no need to peel). Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil on high heat. Add the potatoes and simmer until just tender, 8-10 mins.
Meanwhile, trim and discard the root and the dark green leafy part from the leek. Halve lengthways and thinly slice. Halve any thick broccoli stems lengthways.
Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Place a large frying pan on medium-high heat with a drizzle of oil. When hot, add the leek and fry until softened, 4-5 mins.
Add the garlic and fry until fragrant, 1 min. Add the single soya, vegetable stock paste, wholegrain mustard, half the chives and the water (2p: 50ml / 4p: 100ml). Stir to combine and simmer, 2-3 mins, then stir through the peas.
When the potatoes have finished cooking, drain in a colander, then stir them through the creamy leek sauce. Season with salt and pepper. Transfer to a medium ovenproof dish.
Halve the filo pastry sheets (see ingredients for amount) to make squares. Scrunch each pastry square into a very loose ball and place on top of the filling. Repeat until the whole dish is covered. Drizzle the pie with oil and bake on the top shelf of your oven until the filo is golden, 10-15 mins.
Meanwhile, put the Tenderstem® broccoli onto a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast on the middle shelf until tender and crispy, 10-12 mins.
If you’d prefer to, when the pie has 3-5 mins remaining, boil your broccoli until tender, 3-5 mins. Season with salt and pepper.
Share the creamy leek, potato and mustard filo pie between your plates and garnish with the remaining chives. Serve with the roasted Tenderstem® broccoli alongside.
