Nutrition Info (Per Serving)

718 kcal Energy

60g Carbohydrate

12g Protein

4.1 (of which Sugar)

45g Fat

9.7g Fibre

26g (of which Saturated Fat)

1.3g Salt

Ingredients

500g potatoes, diced

1 tbsp vegetable oil

1 Leek, sliced

200g pack Cavolo Nero, stalks removed and shredded

400g can borlotti beans, drained and rinsed

½ tsp grated nutmeg

1 tsp dried mixed herbs

100g vegan cream cheese alternative

250ml carton cream alternative

320g pack puff pastry sheet

Preheat the oven to 200^oC, gas mark 6.
Cook the potatoes in boiling salted water for 7-8 minutes until just tender, drain.
Meanwhile, heat the oil in a large frying pan and fry the Leek and Covolo Nero for 5 minutes.
Add the potatoes, beans, nutmeg and herbs and season well.
Stir in the cream cheese and cream alternatives.
Transfer to an ovenproof serving dish, a little smaller than the size of the pastry sheet.
Top with the pastry and crimp the edges.
Bake for 20-25 minutes until golden.

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