Potato Leek and Corn Bundles

Potato Leek and Corn Bundles
  • 6 servings
  • 0:30 Preparation
  • 0:50 Cooking
  • 1:20 Total Time


Add all
  • 1 1/4 lb
    (600 g)

    potatoes, peeled and cut into chunks

  • 1 tsp.
    (5 mL)


  • 6 Tbsp.
    (90 mL)


  • 1/2 cups
    (125 mL)

    thinly sliced leeks

  • 1 tsp.
    (5 mL)

    chopped fresh tarragon

  • 3/4 cup
    (190 mL)

    kernel corn

  • 9

    sheets of phyllo

  • Sufficient quantity, blanched chive stems


Boil potatoes in a pot of salted water, some 30 minutes.

Drain and mash with a potato masher or ricer.

Stir in 1 Tbsp., (15 mL) butter and set aside.

Cook leeks, covered, in 1 Tbsp. (15 mL) over low heat for 5 minutes. Add potatoes, tarragon and corn, blending thoroughly.

Melt 3 Tbsp. (45 mL) butter. Lay down a sheet of phyllo and brush with melted butter.

Lay a second sheet over top, brush it with melted butter; add a third sheet and brush with butter.

Keep phyllo sheets wrapped in a damp cloth so they don't dry out and crack.

Cut stacked sheets in two.

In the centre of each half, put 1/2 cup (125 mL) potato mixture.

Bring up the sides to make a bundle and tie it with a blanched chive stem.

Repeat process two more times.

Place bundles on a non-stick baking sheet or in a large oiled muffin pan, and bake 20 minutes or until golden brown.

Source: pommedeterreQuebec.com

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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