Individual Leek, Potato and Gruyere Filo Pies

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OcadoLife

4 serving

Prep time: 20 mins

Cook time: 40 mins

Serves: 4

This filo pie is pretty quick to make and is ideal for a light lunch.

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Ingredients Method

Ingredients

300g miniature new potatoes
400g baby leeks, sliced
2 cloves garlic, crushed
3 tbsp olive oil
2 eggs
250ml crème fraîche
100g gruyere, grated
1 tbsp thyme, fresh, chopped
250g filo pastry
50g butter, melted

Recipe tips / Prepare ahead

You will need 4 x 12cm pie dishes for this recipe.

Method

Step 1

Preheat the oven to 170C/gas 3 and gather 4 individual 12cm pie dishes.

Step 2

Boil the potatoes for 8-10 minutes, drain and roughly chop.

Step 3

Sauté the leeks and garlic in olive oil for 5-8 minutes until soft; take off the heat. Set aside.

Step 4

In a bowl mix the eggs, crème fraiche, gruyere and thyme with black pepper and a little salt. Add the cooked leeks and chopped potatoes.

Step 5

Unroll the stack of filo sheets (if you do this in advance, cover with a damp tea towel so they don't dry out). Cut the stack into 4 and brush the top layers with melted butter, peel away and line each pie dish butter-side up. The filo should tumble over the edge in a rustic way. Continue to butter, offsetting the points, until you have three to four layers in each pie dish.

Step 6

Spoon the filling into each pie dish to the top, place on a baking tray and put in the oven for 15-17 minutes until the filo is dark golden-brown.

Step 7

Remove and allow to cool for 5-10 minutes. Serve in the dish or gently lift out onto a plate. A tomato, shallot and herb salad will work well as a side dish, complementing the nutty, sweet flavour of the cheese.