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Leek, Kale and Potato Filo Scrunch Pie

Leek, Kale and Potato Filo Scrunch Pie

with Mustard Dressed Baby Gem

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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!

Tags:Veggie
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

135 grams

Filo Pastry

(ContainsCereals containing gluten, Soya)

1 unit(s)

Leek

450 grams

Potatoes

1 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste

(ContainsCelery)

60 grams

Mature Cheddar Cheese

(ContainsMilk)

100 grams

Kale

150 grams

Creme Fraiche

(ContainsMilk)

17 grams

Wholegrain Mustard

(ContainsMustard)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

300 milliliter(s)

Boiling Water

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3402 kJ
Energy (kcal)813 kcal
Fat41.0 g
of which saturates22.0 g
Carbohydrate89 g
of which sugars13.0 g
Protein24 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Tea Towel
Garlic Press
Kettle
Saucepan
Lid
Aluminum Foil
Grater
Oven dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!