Skip to main content
Leek and Potato Filo Pie
Leek and Potato Filo Pie

Leek and Potato Filo Pie

with Crunchy Honey Mustard Dressed Baby Gem

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!

Tags:
Veggie
Allergens:
Gluten
Soja
Milk

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.

Total35 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

½

Filo Pastry Sheets

(Contains: Gluten, Soja)

1

Leek

450

Potatoes

1

Garlic Clove**

1

Vegetable Stock Powder

60

Mature Cheddar Cheese

(Contains: Milk)

100

Chopped Kale

150

Soured Cream

(Contains: Milk)

1

Wholegrain Mustard

15

Honey

1

Baby Gem Lettuce

Not included in your delivery

1

Olive Oil

300

Water

Nutritional information

Energy (kcal)768 kcal
Energy (kJ)3213 kJ
Fat31 g
of which saturates16 g
Carbohydrate95 g
of which sugars16 g
Protein25 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped
1

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.

Get Cooking
2

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.

Simmer!
3

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.

Finish the Prep
4

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.

Scrunch and Bake!
5

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.

Finish and Serve
6

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!

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®