Individual Leek, Potato and Gruyere Filo Pies
Ingredients
100 g of gruyere, grated
300 g of miniature new potatoes
400 g of baby leeks, sliced
3 tbsp of olive oil
2 eggs
250 ml of crème fraîche
250 g of filo pastry
1 tbsp of thyme, fresh, chopped
50 g of butter, melted
2 cloves of garlic, crushed
6 servings
Calories~592 kcal
Protein~15 g
Carbs~48 g
Fat~38 g
Fiber~4 g
Sugar~4 g
Total recipe
Calories~3,550 kcal
Protein~90 g
Carbs~285 g
Fat~225 g
Fiber~25 g
Sugar~25 g
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.
