CookEat Recipe
Leek and Potato Filo Bites
Tender roasted potato is combined with softened leek, peas, finely diced radish and parsley. Spoon onto golden baked filo bases and serve while crisp.
Method
Steps
Step 1
Heat the oven to 200°C. Peel the potato and dice into 1 cm cubes. Toss with 1 teaspoon olive oil and roast on a lined tray for 20–25 minutes until tender.
Step 2
Split and rinse the leek thoroughly, then slice thinly. Cook in a pan with 2 teaspoons olive oil over medium-low heat for 8–10 minutes until soft. Add fresh or frozen shelled green peas (not dried peas) and the measured 30 ml water; cover and cook for 3–5 minutes until tender, then uncover to evaporate excess water.
Step 3
Lower the oven to 180°C. Brush thawed filo lightly with the remaining 1/2 tablespoon oil, stack in three layers and cut into small squares. Press the squares into mini-muffin wells to form shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Wash and finely dice the radish, and chop the parsley. Gently mash the potato and fold with the leek, peas, radish, parsley and black pepper. Spoon onto the filo bases just before serving in eight portions.
Cooked it? Rate it.
Cooked 4 times