Crispy Filo Pie with Quorn Fillets by Lisa Faulkner & Stu Henshall

This delicious filo pie is the perfect family recipe for a warm summery evening. Made with Quorn Fillets, leeks, garlic and onion, topped with a light and crispy filo pastry and ready in the oven in just under 20 minutes!

Serves 4

34 mins

A Little Effort

Ingredients

  • 320g Quorn Fillets (or use Quorn Vegan Fillets)
  • 1 tbsp of plant butter
  • 1 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 150ml white wine
  • 1 veg stock cube
  • 200g leeks, thinly sliced
  • 400ml vegan crème fraiche
  • 2 tbsp fresh tarragon leaves, roughly chopped
  • 2 tbsp plain flour (optional)
  • Flaked sea salt
  • Freshly ground black pepper

For the filo topping

  • 40g plant butter, melted
  • 4 filo pastry sheets

Method

  1. Preheat the oven to 200°C
  2. In a pan over a medium heat, melt butter in with the oil and sauté the onion, garlic and leek for 5 minutes
  3. Add white wine, stock and reduce by half
  4. Add Quorn Fillets, and pie mixture to a large mixing bowl and spoon the crème fraiche on top. Scatter over the tarragon, sprinkle the flour if needed and season with salt and pepper. Toss everything together and spoon into a 1.5 litre pie dish.
  5. Brush a sheet of filo pastry with melted plant butter and cut it into 6. Scrunch up the pieces and place it on top of the filling. Repeat with the remaining sheets of filo until completely covered
  6. Bake the pie in the centre of the oven for 20 minutes or until the filo is crisp and golden brown