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Leek and Potato Filo Pie

Leek and Potato Filo Pie

with Crunchy Honey Mustard Dressed Baby Gem

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We love good Leek & Potato Filo Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryMilkMustardCereals containing glutenSoya

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pack(s)


1 unit(s)

Garlic Clove

1 sachet

Vegetable Stock Powder


2 block(s)

Mature Cheddar Cheese


1 bag(s)


150 grams

Sour Cream


1 pot(s)

Wholegrain Mustard


1 sachet


1 unit(s)

Baby Gem Lettuce

½ pack(s)

Filo Pastry

(ContainsCereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3213 kJ
Energy (kcal)768 kcal
Fat31.0 g
of which saturates16.0 g
Carbohydrate95 g
of which sugars16.0 g
Protein25 g
Salt1.97 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Remove the filo pastry from the fridge and bring it to room temperature, (see ingredients for amount of pastry you need) remove from the packet and lay flat on the counter covered with a damp tea towel. Preheat your oven to 180°C. 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). Fill and boil your kettle.


Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is hot, add the leek, season with salt and pepper and fry until softened, 5-6 mins. Add the garlic to the pan, stir and cook for 1 minute, then add the potatoes, boiling water (see ingredients for amount) and vegetable stock powder.


Stir everything together and bring to the boil. Reduce the heat to medium, cover the pan with a lid or tin foil and simmer until the potatoes are tender, 15-20 mins. Stir every few minutes 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 away, 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. Stir in the soured cream and Cheddar, bring to a boil, then remove from the heat. Taste and add salt and pepper if you feel it needs it. Pour the mixture into a baking 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. 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, put the mustard, honey and olive oil (see ingredients for amount) into a large bowl. Season with salt and pepper and mix to combine. Trim the root from the baby gem lettuce and separate the leaves. Once the pie is cooked, add the baby gem leaves to the dressing and toss to coat. Serve the pie on plates with the salad alongside. Enjoy!