Substances
- 2 tbsp rapeseed oil
- 2 leeks, halved and finely chopped
- 300g kale or cabbage or a aggregate, shredded
- 400g can butter beans, drained and rinsed
- 200g frozen peas
- 200ml low-chubby vegetable stock
- 3 tbsp low-chubby crème fraîche
- 3 tbsp contemporary pesto (test the trace to guarantee it’s vegetarian if wanted)
- 1 lemon, zested and juiced
- 250g filo pastry sheets
- 1 tsp nigella seeds (now not mandatory)
Procedure
- STEP 1
Warmth 1 tbsp of the oil in a shallow, spherical flameproof casserole dish or ovenproof pan (ours used to be 23 cm) over a medium heat. Add the leeks and cook for 5 mins, stirring, until beginning to soften. Add the kale or cabbage and cook for every other 5 mins until wilted.
- STEP 2
Warmth the oven to 200C/180C/fuel 6. Tip in the butter beans, peas, stock, crème fraîche, pesto and the lemon juice and zest. Whisk to combine, simmer for 3 mins and season smartly. Scrunch up the filo sheets and build them on top of the pie filling, brush over the relaxation oil and sprinkle with nigella seeds, if the expend of. Bake for 25-30 mins until golden brown.
Recipe from Precise Meals journal, January 2022
