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Vegetable Filo Pie

Recipes » Main Dish » Quiche and Savory Pies

Easy, healthy, veggie pie. Can also add chicken!

Yield: 4 Servings Ready in 40 minutes

Cuisine: Main Ingredient: Vegetables

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Ingredients

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Original recipe makes 4 Servings

6 ouncesCarrots; Chopped

5 ouncesBroccoli; divided into florets

4 ouncesBroad Beans (or peas)

2 ouncesSweet corn; drained

10 fluid ouncesvegetable stock

1 tablespoonCorn Flour

2 tablespoonsWater

1 tablespoonCilantro; Chopped

3 sheetsFilo Pastry

Salt & pepper

Vegetable Filo Pie Preparation

Preheat the oven to 190C/375F

Cook the carrots in a saucepan of boiling water for 6 mins, then add the broccoli and broad beans and cook for a further 2 mins. Stir in the sweetcorn, mix then drain thoroughly and reserve.

Heat the stock in another saucepan, add the vegetables and bring to boiling point. Blend the cornflour and water in a small bowl and stir the paste into the boiling liquid. Cook, stirring until the sauce thickens. Stir in the chopped cilantro and add salt & pepper to taste. Spoon the mixture into a 1.2 litre / 2 pint pie dish and leave to cool.

Place the filo pastry on a clean work surface and brush one sheet lightly with a little water. Put a second sheet on top. Place the filo pastry over the filling, pressing the edges over the dish to encase completely.

Brush the top of the pie with a little water and put the remaining sheet of pastry decoratively on top. bake for 25 mins or until the top is golden brown. Serve a quarter of the pie per person.