Leek And Potato Filo Savouries With Cheese Sauce And Lentils (from Abingdon Herald)

I LOVE working with filo pastry. It's the only pastry I'd recommend you buy ready-made. To create it yourself and roll it thin enough to handle is extremely difficult. Even professional chefs buy in their filo pastry. Handling it is easy providing you remember to keep pastry you are not working covered with a cloth to prevent it drying out. This recipe, which should make at least eight savouries, can served as a snack or starter dish.

You will need: One pack filo pastry fresh or frozen Two leeks Two medium potatoes Half pint (300ml) milk 1oz (25g) butter 1oz (25g) plain flour 1oz grated Cheddar cheese 1oz (40g) Puy lentils Vegetable bouillon powder Several sprigs parsley - chopped Olive oil to brush filo pastry Salt and freshly ground black peppercorns to season Method: Peel potatoes and cut them into half-an-inch dice (1cm) and cook in boiling salted water until they begin to soften, then remove from heat and drain Remove roots and dark parts of the leeks, cut in half longways, rinse under cold tap, and cut the same size as the potatoes, cook in a little salted water until tender, remove from heat and drain Prepare the cheese sauce by allowing the butter to melt in a saucepan over gentle heat.

Stir in the flour to form a roux, cook for a minute, then gradually add the milk, stirring as you go until it thickens Toss in the cheese and chopped parsley, season and stir again until smooth Place cooked potatoes and leeks into a bowl, pour on enough sauce to bind them together, avoid making the mix too moist. Allow to cool slightly and keep the remaining sauce warm for later Remove filo from its wrapping, take out three sheets and cover the rest with a clean cloth Cut the sheets of filo into seven-inch squares (18cm), lay first square on flat surface, brush with oil, place next square on top, brush with oil and do the same with the third Place spoonful of the leek and potato mix in centre of the square, then bring opposite corners together and pinch into shape, place on flat oiled baking tray, brush savouries with oil, then and continue working until all the leek and potato mix is used up. Should make at least eight Place filo savouries into the oven set at 200C/400F or gas mark 6 and bake for 20 minutes or until golden brown. While they are cooking, place Puy lentils into a saucepan, cover with salted water, to which a teaspoon vegetable bouillon powder has been added and cook without a lid - adding a little more water if needed. They should take about 20/25 minutes to cook Assemble dish by pouring remaining cheese sauce on serving plate and arranging the lentils and leek and potato savouries on top.

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