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.
You can also grill up some chicken and make it a chicken pie. Easy to substitute various veggies as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 102mg||4 %|
|Potassium 302.1mg||8 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 18.3g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 104
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