Bombay Leek & Potato Filo Parcels

PREP: 25 Minutes
COOK: 15 Minutes
SERVES: Makes 7
Skill Level: Easy
Picture of Leek Filo Parcels

Nutrition Info (Per Serving)

231 kcal Energy
29.4g Carbohydrate
5.8g Protein
2.5g (of which Sugar)
9.2g Fat
3.9g Fibre
4.1g (of which Saturated Fat)
0.35g Salt


  • 300g new potatoes, halved
  • 1 tbsp oil
  • 400g pack leeks, sliced (approx. 3)
  • 100g frozen peas
  • 1 tbsp medium curry powder
  • 270g pack filo pastry (7 sheets)
  • 50g butter, melted
  • Mango chutney and natural yogurt to serve

For a Vegan Option: Use dairy free butter and yogurt 


  1. Preheat the oven to 200°C, gas mark 6.
  2. Cook the potatoes in boiling water for 10-15 minutes until tender, drain well and roughly crush.
  3. Meanwhile, heat the oil in a large frying pan and fry the leeks for 5 minutes, add the peas and curry powder and cook for 1 minute.
  4. Stir in the crushed potatoes and season. Allow to cool and divide into 7 equal piles.
  5. Unfold the filo pastry and cut in half to give 14 squares.
  6. Brush 1 square with butter and top with another square at right angles, brush this with butter and place 1 filling pile in the centre. Gather up the filo edges into bundles and place on a baking tray. Repeat to make 7 parcels.
  7. Brush with remaining butter and bake for 15 minutes until golden and crispy.
  8. Serve with mango chutney.

Cooking Tips

This is a great way to use up left over roast or boiled potatoes. Try using different curry pastes.

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