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Bombay Leek & Potato Filo Parcels

Bombay Leek & Potato Filo Parcels

Published on 19th June 2017 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 7

Cooks tip

This is a great way to use up left over roast or boiled potatoes. Try adding some shredded cooked chicken or use different curry pastes.

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Ingredients

  • 300g new potatoes, halved
  • 1 tbsp oil
  • 400g pack leeks, sliced (approx. 3)
  • 100g frozen peas
  • 1 tbsp medium curry powder
  • 270g pack filo pastry (7 sheets)
  • 50g butter, melted
  • Mango chutney and natural yogurt to serve

Nutrition Info

  • 231 Calories

  • 5.8 g Protein

  • 9.2 g Fat

  • 4.1 g (of which Saturated Fat)

  • 29.4 g Carbohydrate

  • 2.5 g Sugar

  • 3.9 g Fibre

  • 0.35 g Salt

Instructions

  1. Preheat the oven to 200oC, gas mark 6.
  2. Cook the potatoes in boiling water for 10-15 minutes until tender, drain well and roughly crush.
  3. Meanwhile, heat the oil in a large frying pan and fry the leeks for 5 minutes, add the peas and curry powder and cook for 1 minute. Stir in the crushed potatoes and season. Allow to cool and divide into 7 equal piles.
  4. Unfold the filo pastry and cut in half to give 14 squares.
  5. Brush 1 square with butter and top with another square at right angles, brush this with butter and place 1 filling pile in the centre. Gather up the filo edges into bundles and place on a baking tray. Repeat to make 7 parcels.
  6. Brush with remaining butter and bake for 15 minutes until golden and crispy
  7. Serve with mango chutney and natural yogurt.