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.