Spicy Potato and Leek Filo Pie
By: Matt
Published: Wednesday, February 15, 2017 - 12:14am

Ingredients




For the pie
1 leaves bay leaf
1⁄2 tsp black pepper (ground)
1 tsp chili flakes
1⁄4 cup coconut milk
51⁄3 oz filo pastry sheets
1⁄2 bunch fresh thyme (stalks removed)
2 leeks (finely sliced)
2 tablespoons olive oil
1 medium onion (thinly sliced)
1 tsp paprika powder
5 small potato (peeled and thickly sliced)
1 red chili (finely sliced)
1 sprig rosemary (chopped)
1 tsp sea salt
For the filo pastry
2 tablespoons olive oil

Preparation

1 Thaw the filo pastry at room temperature in its container for at least half an hour. 2 Place sliced potatoes in a pot filled with water, bring to a boil and let it cook for 8-10 minutes, drain and set aside. 3 Meanwhile, heat up olive oil in a sauce pot, sauté onion, leeks and chili for 2-3 minutes, until fragrant. 4 Add paprika, bay leaf, rosemary and thyme, stir well and cook for another minute. 5 Add the coconut milk and stir to thoroughly mix, turn off the heat and set aside. 6 Preheat the oven to 180°C/350°F and line a pie tin with parchment paper. 7 Place 1 sheet of filo pastry on the pie tin, letting the sides overhanging the pie tin. 8 Brush the filo sheet with olive oil and stick another sheet of filo pastry on top. 9 Repeat the brushing and layering of filo sheets until all of them are used up. 10 Arrange the sliced, half-cooked potato in the pie tin. Drizzle with salt and sprinkle the chili flakes on top. 11 Next, pour the onion and leek mixture onto the potatoes and spread evenly. 12 Fold the overhanging filo sheets inwards, layer by layer, and brush them with olive oil to seal it close, brush the top of the pie as well. 13 Bake in the preheated oven for 20-25 minutes, or until the filo pastry is golden brown, let it cool slightly before serving.

About

treat yourself with this delicious and comforting potato and leek filo pie