Leek and Potato Filo Parcels
Are you looking for a recipe that is the perfect snack or picnic addition? Look no further! These leek and potato parcels are a really simple and satisfying dish that is perfect for lunch and can be easily reheated whenever a craving hits you.
In this post:
How do I store leek and potato parcels?
Keep the leek and potato parcels in the fridge in an airtight container. They can be kept in the fridge for 3-4 days and reheated when you want them. Keeping them in the fridge can make the pastry go a little soft but reheating them in the oven will make that pastry crisp up like the day it was baked.
Can I make leek and potato parcels in advance?
The parcels are really easy to reheat so you can make them a day or two in advance. You can even make the filling one day and then make the parcels another if you don't have the time to do the whole recipe in one day.
Can I reheat leek and potato parcels?
Of course. I often reheat leek and potato parcels because the recipe makes more than I can eat in one day. Store the parcels in the fridge and then when you want to reheat them, place in a preheated oven at 200C/180C fan for 5-10 minutes or until they are piping hot all the way through.
Heating the leek and potato parcels in the oven also 're-crisps' the pastry so you don't have to worry about soggy pastry.
A few things you need to know about filo pastry
Once you open a packet of filo pastry it's best to use it straight away because it dries out very easily. If you can't use it all straight away then make sure you wrap it really well with cling film.
When working with filo pastry always keep it covered. If you aren't immediately working with the pastry, cover it with a tea towel, or something similar, to stop it from drying out.
Try to work quickly when using filo pastry and keep some melted butter on hand to brush the pastry with when it gets dry or when you want to seal it.
Is filo pastry healthier than puff pastry?
Filo pastry is definitely the healthier version of pastry because it is made mainly made from flour and water, often vinegar and sometimes egg yolks. Puff pastry is made with a large amount of butter, that's what makes all the layers. So, filo pastry is definitely the healthier choice although if you prefer puff pastry, you can swap out the filo pastry for puff pastry when making the leek and potato parcels.
Leek and Potato Parcels (extended)
1 Brown onion
Sprig of Thyme (optional)
2 tbsp Flour
2 tbsp Milk
100g Cream cheese
Pinch of Black pepper
10-11 sheets of Filo pastry
50g Salted butter, melted
Making the filling
Peel and chop the potatoes in to 1cm cubes and then set aside for later. Heat a little vegetable oil in a frying pan on a medium heat. While the oil is heating, finely chop the leek and onion and then add them to the hot pan. Fry the leek and onion for about 5 minutes or until they have softened.
Add the thyme and flour and then fry for about 2 minutes to cook the flour. Stir in the milk, cream cheese, salt and pepper. Add the potatoes and water and then give it all a good mix. Reduce the heat and then simmer the leek and potato filling for around 5 minutes to just soften the potato. Remove from the heat and allow to cool.
Making the filo pastry parcels
Note: It's important to move quickly when working with filo pastry because it can dry out quickly. Any filo pastry that you are not immediately working with should be covered with a tea towel.
Note: each leek and potato parcel has 3 sheets of filo pastry— my filo pack came with 9 sheets so it was easy to divide. If your pack comes with 10 sheets of filo pastry then you can separate the sheets in two 3's and one 4.
Take 3 sheets of filo pastry and place on to your work surface in one pile— there is no need to use flour. Cover the rest of the filo pastry with a tea towel. Cut the sheets into six even squares by cutting down the middle once and then across twice. Place about one tablespoon of the filling in the centre of each square and then brush the edges with melted butter. Bring each corner of the filo pastry into the centre of the square to create your parcels— each parcel with 3-4 layers of filo pastry. Repeat this process until you have used up all the filo pastry.
Baking the leek and potato parcels
Preheat the oven to 190C/170C fan and line two large baking trays with baking parchment. Place the parcels on to the baking trays and brush the outsides of the parcels with any remaining melted butter. Bake for 20-25 minutes until golden and then remove from the oven. Place the leek and potato parcels onto a cooling rack to avoid condensation forming on the base of the parcels, giving them a soggy bottom.
Enjoy them warm or cold— either way is delicious.