Simple 35 minute vegan spiced potato and leek filo pie. A nutrient-dense, healthy and hearty meal.
- 5-⅓ ounces, weight Filo Pastry Sheets*
- 5 whole Small Potato (peeled and thickly sliced)
- 4 tablespoons Olive oil, divided
- 1 whole Medium onion, thinly sliced
- 2 whole Leeks, thinly sliced
- 1 teaspoon Paprika powder
- 1 sheet Bay leaf
- 1 branch Rosemary, chopped
- ½ bunches Fresh thyme (stems removed)
- ¼ cups Coconut milk
- ½ teaspoon Black pepper, ground
- 1 teaspoon Sea salt
- 1 teaspoon Chili flakes
- 1 whole Red chile, thinly sliced
Thaw the filo pastry at room temperature in its container for at least 1/2 hour.
Place the sliced potatoes in a pot filled with water, bring to a boil and cook for 8-10 minutes. Drain and reserve.
Meanwhile, heat half the olive oil in a saucepan. Sauté the onion, leeks and chilli for 2-3 minutes, until fragrant. Add the paprika, bay leaf, rosemary and thyme. Mix well and cook for another minute.
Add the coconut milk and stir to combine well. Turn off the heat and set aside.
Preheat the oven to 180°C (350°F) and line a tart pan with parchment paper.
Place 1 sheet of filo pastry on the pie pan, leaving the sides sticking out of the pie pan. Brush the sheet of filo with a little of the remaining olive oil and stick another sheet of filo on top. Repeat the brushing and layering of the filo sheets until they are all used up.
Arrange the half-cooked potato cut into slices in the pie pan. Sprinkle with salt and sprinkle chili flakes on top.
Pour the onion and leek mixture over the potatoes and spread evenly.
Fold the overhanging filo sheets inward, layer by layer, and brush with olive oil to seal. Brush the top of the tart as well.
Bake in the preheated oven for 20 to 25 minutes or until the filo pastry is golden brown. Let cool slightly before serving.