Published On: Fri, Oct 12th, 2018

Vegan leek and cheese parcels

These pan-fried leeks with garlic and cheese, wrapped in a crunchy filo pastry parcel and dipped in a luxurious forest fruit dipping sauce would make a great canapé for any festive parties you’re planning.

These pan-fried leeks with garlic and cheese, wrapped in a crunchy filo pastry parcel and dipped in a luxurious forest fruit dipping sauce would make a great canapé for any festive parties you’re planning.

Vegan Leek and Cheese Parcels

These pan-fried leeks with garlic and cheese, wrapped in a crunchy filo pastry parcel and dipped in a luxurious forest fruit dipping sauce would make a great canapé for any festive parties you’re planning.

Course Appetizer
Cuisine vegan
Keyword dairy free, healthy, healthy vegan, vegan, vegan recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 25

Ingredients

For the dipping sauce:

  • 200 g frozen forest fruits
  • 75 ml orange juice
  • 1 clove garlic bashed with the flat of a knife to crush it
  • 100 g sugar
  • Pinch salt
  • ½ tsp harissa paste
  • 2 tbsp redcurrant jelly

For the filling:

  • 3 tbsp olive oil
  • 1 ½ -2 large leeks thinly sliced
  • 2 cloves garlic chopped
  • 150 ml plant-based milk
  • 1 tsp wholegrain mustard
  • 220 g vegan cheese cut into small cubes
  • Salt and pepper to taste

For the pastry:

  • 1 pack ready-made filo pastry
  • Plant milk for brushing
  • Oil for brushing

Instructions

  1. First make the dipping sauce by putting all the ingredients into a saucepan and bringing to the boil. Simmer for about 15-20 minutes, until the sauce easily coats the back of a spoon. Allow to cool a little and then pass it through a fine strainer to get a smooth sauce. Set aside until ready to serve.
  2. To make the parcel filling, heat the oil in a frying pan and then sauté the leeks for 8-10 minutes, until they are soft. Add the garlic and cook for a minute or two more, then add the milk, mustard and cheese. Stir in and bring to a simmer. Season with salt and pepper to taste and simmer for 2-3 minutes, until you have a thick sauce. Set aside to cool.
  3. Preheat the oven to gas 6/200C/400F and line a baking sheet with greaseproof paper.
  4. Lay out a single sheet of filo pastry, cut it in half and then half again. This will still be too large, so now fold this piece in half, so that you have a double square sheet of pastry. Brush with a little pant milk and then put about 1 ½ tsp of the filling onto the middle of the pastry (see picture). Bring all the edges of the pastry up around the filling so that they all come together at the top. Do this gently to avoid splitting the pastry at the bottom as best you can. When all the ends are together, give them a slight twist to form a sort of flour shape, then squeeze gently with your fingers in the middle to press it together. The milk should hold it in shape.
  5. Place it on your lined baking sheet and then repeat the process until you have used up either all the pastry or all the filling. The parcels don’t have to be far apart on the tray, but you don’t want them touching. You should get about 25, so you may need to cook them in batches. Gently brush all the parcels with oil.
  6. Place the sheet of parcels in the middle of the oven and cook for about 15 minutes. Keep an eye on them towards the end so that the tips of the pastry don’t burn too much. A little colour is good though.
  7. Serve hot or cold with the dipping sauce.

Going Vegan by Richard Church features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan. 

Going Vegan is available to purchase on Amazon


About the author

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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