Crispy Filo Leek & Cheese Pie

This recipe is so easy to prepare, yet it looks impressive. A cheesy, vegetable packed pie with crispy filo pastry. The star of the show is one of our favourite seasonal vegetables – the humble leek. The leeks are teamed with cheddar and paneer, which add a lovely sweetness which contrasts with the earthy turmeric and garam masala. Shredding up the filo pastry is an ideal way to use up any pastry that might be slightly broken up already or not looking its best. Please note - you will need an approx. 23cm round tin or baking dish for this recipe. If you can't get leeks then you can easily swap them out for onions - the pie will still be absolutely delicious! Remember to season your food as you cook it for the best flavour.

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Ingredients

leek 2 (sliced)
paneer 200 g (grated)
mild cheddar cheese 60 g (grated)
filo pastry 300 g (shredded)
egg 3 (whisked)
ground turmeric 2 tsp
milk 150 ml
double cream 120 ml
garam masala 2 tsp

Method

Preheat the oven & prep the ingredients

Preheat the oven to 180°C/160°C fan. Lightly grease an approx. 23cm round tin with butter.
Thinly slice the leeks as finely as you can, then add the slices to a bowl and cover with boiling water. This will help to soften them, to reduce cooking time later on. Drain after 5 minutes.
Grate the paneer and cheddar.
Thinly slice the filo pastry across the roll (keep the pastry rolled up, as it usually comes in the packet) so that you have a pile of thin shreds of filo.
In a bowl, combine the drained leeks, paneer and cheddar with half the turmeric and one of the eggs. Season well with salt and pepper.

Assemble the pie

Scatter half the shredded filo into the prepared tin, spreading it out and pressing it down so that it covers the base completely.
Arrange the leek and cheese mix on top of this, then top with the rest of the filo.
Using the same bowl you mixed the leek and cheese in, add the milk, cream, the remaining eggs, remaining turmeric and garam masala and whisk together. Season with salt and pepper.
Pour this mixture over the filo. If you have time you can leave it to soak for around 20 – 30 minutes.

Bake the pie

Drizzle with a little olive oil before baking. Bake in the oven, for 25 – 30 minutes, until just set. It’s best to bake it on the bottom shelf of your oven to prevent it over-cooking and you can then move it to the top of the oven for the last 5 minutes of cooking.

Plate Up

Leave to sit for a few minutes before cutting it into slices to serve. Plate up and enjoy!

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