Easy, healthy, veggie pie. Can also add chicken!
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.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 104 | ||
Calories from Fat: 11 (11%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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