1 large baking potato, peeled and cut into 2.5cm pieces
2 large carrots, peeled and cut into 2cm pieces
2 tbsps neutral oil, for roasting
2 tsps medium curry powder
25g Wyke salted butter
2 leeks, sliced
1 x400g tin cannellini beans, drained
Small bunch parsley, leaves and tender stalks roughly chopped
Juice of a lemon
Salt& pepper
For the white sauce
50g Wyke salted butter
50g plain white flour
750ml full fat milk
100g Wyke Mature cheddar, grated
1tsp medium curry powder
For the ruffle top
50g Wyke salted butter, melted, for brushing
8 sheets filo pastry
1tbsp nigella seeds, or black sesame seeds
1tsbp sesame seeds
Method:
Heat the oven to 200°c.Toss all of the chopped vegetables in a large roasting tray with the oil and curry powder to coat. Season well with salt and pepper, then slide onto the middle shelf in the oven to roast for 25 minutes, turning once.
Mean while, melt the butter in a large, shallow casserole pan for which you have a lid (or can cover with foil). When it sizzles, add the leeks and pinch of salt. Cook over a medium heat until the leeks have softened and turned vibrant green, about 5 minutes. Scoop the leeks out of the pan into a bowl and set aside.
In the same casserole pan, melt the butter for the white sauce and sprinkle over the flour. Cook for a couple of minutes, stirring constantly, then whisk in the milk. Continue to cook over a medium-low heat, stirring regularly, for 6-8minutes, until the mixture bubbles like lava and is thick enough to coat the back of a wooden spoon. Stir in the cheese and curry powder until the cheese is melted.
Once the vegetables have had their time in the oven, leave the oven on, then tip the vegetables over the white sauce, along with the reserved leeks, beans, parsley and lemon juice. Stir to combine everything evenly.
Layout the filo sheets and one by one, brush with melted butter. Scrunch up a sheet to make an attractive “ruffle”, then place over the top of the pie. Continue until the surface of the pie is covered in filo pastry ruffles, and there are no obvious big gaps. Sprinkle over the sesame and nigella seeds, then cover the pan with a lid, or loosely with foil. Transfer to the oven to cook for 20 minutes, before removing the lid and cooking for a further 15 minutes to turn the filo crisp and golden.
Serve hot with greens, and a spoonful of mango chutney.
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