All Simple Vegetable Recipes

Leeks & Filo Parcels

Leeks & Filo Parcels


Serves 4-6
Preparation time: 15 minutes

Cooking time: 30-35 minutes

  • 40 g butter or vegetarian margarine

  • 500 g (1 lb) leeks, thinly sliced

  • 1 garlic clove, crushed

  • 4 tablespoons creme fraiche or fromage frais, plus extra to serve

  • 1 tablespoon chopped chervil

  • freshly grated nutmeg

  • 25 g (1 oz) fresh white breadcrumbs

  • 25 g (1 oz) vegetarian Parmesan cheese, grated

  • 8 large sheets filo pastry, thawed if frozen

  • extra virgin olive oil, for brushing salt and pepper

To Garnish:

  • chervil sprigs

  1. Melt half the butter or margarine in a frying pan and gently fry the leeks and garlic for 4-5 minutes until the leeks are tender. Leave to cool slightly, then stir in the creme fraiche or fromage frais, chervil and nutmeg and season with salt and pepper.

  2. Melt the remaining butter or margarine in another pan, add the breadcrumbs and stir-fry for 4-5 minutes until golden. Stir into the leek mixture with the Parmesan.

  3. Cut each sheet of pastry length- J ways into 3 strips. Brush 1 strip with oil, place a second on top and brush again (keep the remaining sheets covered with a clamp tea towel to prevent the pastry from drying out). Place a heaped tablespoon of the leek mixture at one end of the filo pastry. Fold over on the diagonal and continue folding along the length of the pastry to enclose the filling. Brush with oil and transfer to an oiled baking sheet. Repeat to make 12 triangles.

  4. Bake in a preheated oven, 200C (400F) Gas Mark 6, for 20-25 minutes until golden. Serve with extra creme fraiche and garnish with chervil.

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