Sweet caramelised leeks go beautifully with rich creamy cheese and buttery pastry to make this vegetarian main course perfect a special occasion.
- 25g butter plus extra, melted, for brushing
- 1 tbsp olive oil
- 2 red onions, finely sliced
- 2 leeks, sliced into 2cm chunks
- 1 tbsp cider vinegar
- 5 or 6 fresh thyme sprigs, leaves picked
- 4 filo pastry sheets (we like Feuilles de Filo from Waitrose)
- 160g Camembert, sliced
- 25g toasted pine nuts
- 1. Melt the butter in a frying pan with the olive oil, then add the onions, leeks, vinegar and thyme leaves. Cover with a lid and cook over a low heat for 20-25 minutes until the vegetables are soft. Remove the lid, season well and continue cooking for 5 minutes, stirring occasionally, until caramelised and golden. Set aside to cool.
- 2. Preheat the oven to 200°C/fan180°C/gas 6. Brush 1 sheet of filo with melted butter, place another sheet on top and brush with more butter. Do the same with the other 2 sheets so you have 2 doubled sheets of layered buttered filo.
- 3. Place equal amounts of Camembert in the middle of the doubled sheets of filo, then top with the onion mix and the pine nuts. Fold one side over, then the opposite side over the top. Press together to seal. Do the same with the other sides, then brush all over the top with more melted butter.
- 4. Place on a baking sheet and bake for 20-25 minutes until golden brown. Serve with a salad of green leaves.
Per serving: 604kcals, 46.1g fat (20.8g saturated), 24.2g protein, 21.9g carbs (9.2g sugars), 1.7g salt, 5.1g fibre
Try using a different type of cheese, such as Taleggio or goat’s cheese.
A cool, ripe and buttery white Burgundy such as
a Mâcon-Villages or Rully has the rich texture to stand up to these cheesy, nutty parcels.
More vegetarian recipes
Five great veggie pies
Veggie comfort food
Indian recipes for vegetarians
Vegetarian version of classics