HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLeek And Potato Filo Scrunch Pie
Leek and Potato Filo Scrunch Pie

Leek and Potato Filo Scrunch Pie

with Honey Mustard Dressed Baby Gem

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This Leek and Potato Filo Scrunch Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:VeggieFamily Friendly
Allergens:Cereals containing glutenSoyaCeleryMilkMustard

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 Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

135 grams

Filo Pastry

(ContainsCereals containing gluten, Soya)

1 unit(s)


450 grams


1 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste


60 grams

Mature Cheddar Cheese


100 grams


150 grams

Creme Fraiche


17 grams

Wholegrain Mustard


1 unit(s)

Baby Gem Lettuce

Not included in your delivery

1 tbsp

Olive Oil

300 milliliter(s)

Boiling Water

1 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3534 kJ
Energy (kcal)845 kcal
Fat42.0 g
of which saturates23.0 g
Carbohydrate94 g
of which sugars17.0 g
Protein24 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Dish
Instructionsarrow up iconarrow up icon
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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 (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 into a baking dish.


Halve the filo pastry sheets to make squares. 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, honey and olive oil (see ingredients for amount) into a large bowl. Season with salt and pepper and mix to combine. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 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!