Ingredients:
350g parsnips, peeled and finely cubed
350g leeks, sliced into strips
8 sheets of filo pastry
50g butter
120g bacon, boiled and chopped
225g cream cheese
50g Parmesan cheese, grated
salt and freshly-ground black pepper, to taste
150ml single cream
2 tbsp parsley, finely chopped
Method:
Combine the parsnips and leeks in a pan and cover with cold water. Bring to a boil and cook for 6 minutes before turning into a colander to drain.
Melt the butter and use this to brush 6 of the filo pastry sheets. Now use these sheets to line the base and sides of the flan tin (about 24cm in diameter), ensuring that sufficient of the pastry hangs outside the dish to overlap the top of the pie, once mad.
Combine the bacon with the boiled vegetables and use this mix to fill the flan dish. Now whisk together the cream, cream cheese, Parmesan and parsley in a bowl. Pour this over the filling in the flan dish then take the pastry overhangs and use to cover the pie.
Take the remaining filo sheets, brush with butter and use to form the top crust of the pie.
Brush any remaining melted butter over the top then transfer to an oven pre-heated to 180°C and bake for 30 minutes.
Serve hot, sliced into wedges and accompanied by a Mediterranean-style salad.
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