Denise says:

  • Leeks are now in season and for many the New Year or January is an opportunity to make changes in your diet - less meat, less fat, less dairy and more goodness in your everyday meals.
  • Pies of all description are a real comfort food; this family friendly recipe can be made in advance and I have swapped butter for oil to brush between the filo layers to cut down on fat without compromising on the flavour.
  • Preparation Time: 25 minutes
  • Cooking Time: 40 minutes
  • Serves: 6 people

Ingredients:

  • 2 tablespoons olive oil
  • 2 large leeks – washed and sliced
  • 2 sweet potatoes – peeled and roughly chopped
  • 2 garlic cloves- peeled and crushed
  • ~
  • 1 teaspoon chilli flakes
  • 1 teaspoon dried coriander
  • 1 teaspoon paprika
  • ~
  • 75g Kale or cavalo nero – weight when finely chopped, core removed
  • 20g fresh dill
  • 150g firm tofu – roughly chopped
  • 100ml non dairy milk eg almond, coconut, soya
  • 1 tablespoon cornflour
  • 1 lemon -zest only
  • Salt and pepper – to taste
  • 1 pack filo pastry – (12 sheets)
  • 2-3 tablespoons olive oil
  • 1 teaspoon nigella seeds/ poppy seeds

Method

  1. Heat 2 tablespoons olive oil in a large frying pan. Add the leeks and potatoes and cook covered over a medium heat for about 10 minutes or until just soft.
  2. Add garlic, chilli flakes, coriander and paprika, season well and stir to combine the flavours together. Cook for a further 5 minutes and then set aside to cool.
  3. Pour boiling water over the kale and drain so it is now wilted.
  4. Add the kale and dill to the leek mixture.
  5. Using the food processor mix the tofu, soya milk, cornflour, lemon zest and a pinch of salt whizz together.  Add to the leek mixture and stir to combine.
  6. Line a shallow 22 cm loose base pie dish with baking parchment paper.
  7. Brush the base of the dish with olive oil. Take 3 sheets of filo pastry and brush oil between each set. Lay the first set of filo on the base of the pie tin. Repeat with the remaining 2 more sets of 3 sheets of filo oiling in between the layers and position at a different angle on top until all edges of the pie dish are covered.
  8. Spoon filling on top and then fold and scrunch the pastry in over the filling leaving the centre of the pie exposed.
  9. Preheat the oven to 200C.
  10. Brush the top with a little oil and scatter over nigella or poppy seeds. Bake for 20 minutes until crispy and golden.
 
Tagged in: Buffet, dinner, dried coriander, English, filo pastry, fresh dill, Garlic, Kale, Leeks, Lunch, non dairy milk, Paprika, Sweet Potatoes, Tofu