
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
- 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.
- 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.
- Pour boiling water over the kale and drain so it is now wilted.
- Add the kale and dill to the leek mixture.
- 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.
- Line a shallow 22 cm loose base pie dish with baking parchment paper.
- 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.
- Spoon filling on top and then fold and scrunch the pastry in over the filling leaving the centre of the pie exposed.
- Preheat the oven to 200C.
- 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