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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Creamy Leek, Butter Bean + Smoked Cheddar Pie
Is there really anything better than a creamy-beany-filled, crispy-filo crusted pie as the weather turns a little bleak? WE DON'T THINK SO. And neither does Craig - food writer, content creator + massive bean lover behind this epic masterpiece (even his dog is called bean!!).
It's a hearty vegetarian number with creamy butter beans nestled into a creamy leek + smoked cheddar sauce, encased in crispy filo pastry. Seriously, watch this recipe to see it in action. Perfect for the centre of the table with a side of greens on a cosy Sunday.
Check out more of Craig's DELICIOUS recipes here.
Ingredients
2 x Bold Bean Co butter beans (drained)
1 rosemary sprig
2 bay leaf
300ml milk
2 large leeks, cleaned and finely sliced
4 garlic cloves, minced
45g butter (split into 30g and 15g)
30g flour
1 tbsp wholegrain mustard
150g smoked cheddar, grated
1 packet filo pastry
Olive oil spray (or brush with olive oil)
Salt and black pepper
Small handful poppy seeds
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Directions
Add the thyme, rosemary, bay leaves and milk to a saucepan.
Set over a medium heat until just beginning to simmer then remove from the heat and set aside for the flavour to infuse.
Melt the butter in a large frying pan over a medium heat.
Add the leeks and garlic.
Cook gently for 10–12 minutes until softened and fragrant, adding a little splash of water if anything starts to catch.
Stir in the garlic and cook for a minute or 2.
Add the remaining butter into the leeks until melted then sprinkle over the flour and stir well to coat the leeks.
Cook for a minute, stirring well to create a roux.
Strain the milk from the solids and squeeze any additional flavour from the aromattes through the sieve.
Very gradually stir the milk into the roux, stirring or whisking constantly until smooth, allow to simmer while whisking for 2 minutes until thickened.
Remove from the heat then stir in the mustard and smoked cheddar until melted and smooth.
Add the butter beans and fold through.
Taste and season generously with salt and black pepper.
Place a baking tray in the oven to heat.
Spray or brush a fluted pie dish with olive oil.
Lay out one sheet of filo, spray with oil, then top with another sheet at a slight angle.
Repeat with 6 more sheets, lightly oiling between each, to create a stacked, criss-crossed pastry base.
Transfer the stack into the pie dish, letting the edges overhang.
Preheat the oven to 180ºC.
Spoon the leek, bean and cheese mixture into the filo-lined dish.
Fold the overhanging pastry edges back over the filling, leaving the centre exposed.
Take the remaining sheets of filo.
Spray with oil and gently scrunch each sheet.
Arrange loosely over the filling to create a crinkled topping.
Spray with a final mist of oil and a small handful of poppy seeds.
Place the pie dish onto the hot oven tray.
Bake for 25-30 minutes, until golden, crisp and bubbling.
Let the pie stand for a couple of minutes before slicing.
Serve hot with your choice of sides.
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