Spring Pot Pie with Filo Pastry
Seasonal Spring Pot Pie
This seasonal Pot Pie uses lots of ingredients available during the winter / spring crossover, including leeks, fresh herbs, spinach and spring onions. The leeks have been cooked in white wine to create the base of the rich sauce, which the rest of the vegetables are also cooked in. The light and flaky filo pastry is loosely pleated, enveloping the pie and giving it a crispy bite. Serve as it is with fresh watercress, or for a special feast, accompany it with pan-fried purple sprouting broccoli with a few chilli flakes and sauté baby carrots in a little orange zest.
Something for the weekend
This Pot Pie could be served for your Sunday lunch alongside your favourite vegetables. I’ve served this one with baby carrots and Tenderstem broccoli, however you can pick and choose your favourites. For example some steamed spring greens or kale, you could roast your carrots with a little olive oil and seasoning. To make it even more of a feast, you could serve the pie with roasted new potatoes. Shake the potatoes in olive oil, season with sea salt and pepper and add a sprig or two of rosemary.
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Spring Pot Pie with Filo Pastry
Ingredients
- 6 sheets of filo pastry
- Olive oil for brushing the pastry
- 500g Leeks cut into 1cm slices
- 250ml White wine
- 500ml Vegetable stock
- 500g New potatoes chopped into quarters
- 1 garlic clove sliced
- 2 tsp Dijon mustard
- 300g White mushrooms roughly quartered
- 100g Fresh spinach (a large handful) chopped
- 200g Frozen peas
- 200g Frozen broad beans
- A small bunch fresh of parsley, dill and basil chopped
- 3 tbsp Oatly creme fraiche
- The juice of half a lemon
- A bunch of spring onions roughly chopped
- Salt & pepper
Instructions
- Preheat the oven to 180C. Add the sliced leeks, garlic and wine to a large wide saucepan or casserole dish that has a lid. Let the wine bubble and reduce a bit, for approx. 8 minutes.
- Stir in the potatoes and stock, then place the lid on the pan, bringing it to a boil. Once boiling, add the mushrooms and stir in the Dijon mustard.
- Reduce the heat and simmer for 10 minutes or until the potatoes are tender. Stir through the flour a little at a time, using a fork to whisk it into the liquid and beat out any lumps. Leaving the lid off, let the liquid thicken for around 5 minutes.
- Stir in the peas, beans and spinach. Add the creme fraiche, lemon juice and season with salt & black pepper then turn off the heat. If you’ve been using a saucepan that can’t go in the oven, tip your pie filling into a large baking dish.
- Brush a filo pastry sheet with olive oil then loosely scrunch the sheet and place on top of the pie filling. Repeat until all six sheets have covered the pie. Bake in the oven for 25 minutes until the pastry is golden brown and crispy. Serve with carrots and broccoli or fresh watercress.