MethodPreheat the oven to 200c
Place a large knob of butter in a frying pan over a medium heat. Allow the butter to melt and start bubbling and add the leeks with a large pinch of salt. Cook the leeks until they are silky and add the asparagus and broccoli, cooking for a couple of minutes.
Add the garlic to the pan stirring until fragrant, then add the stock and the peas. Once the peas are cooked and some of the stock has evaporated, and you have a thick sauce. remove from the heat and stir in the cream, pickled onion, brine, and parsley. Season generously with salt and pepper.
Pour into a pie dish. Melt the butter in a saucepan, and roll out the filo pastry sheets on a lightly floured surface. Brush with the melted butter and scrunch the sheet placing it over the top of the vegetables. Brush the top with the rest of the butter and bake in the oven for 15 minutes until crisp and golden.
4 sheets of filo pastry
200g of leeks, chopped
200g tenderstem broccoli
200g of asparagus, sliced into 2cm pieces
100ml vegetable stock
1 garlic clove, crushed
100g of peas, fresh or frozen
1tsp dijon mustard
100g double cream
2 tbsp Opies Pickled Onions
25g of flat-leaf parsley, finely chopped
1 tbsp Opies Pickled Onion Brine
50g of butter (can use vegan butter if making it vegan)
plain flour, for dusting