Vegetable & Filo Pie


175 g/6 oz carrots, peeled and chopped

140 g/5 oz broccoli, divided into small florets

115 g/4 oz or canned sweetcorn kernels

300 ml/ 10 fl oz vegetable stock

1 tbsp chopped fresh coriander

3 sheets filo gluten free pastry if( preferred)


115 g/4 oz broad beans

1 tbsp cornflour

2 tbsp water


Preheat the oven to 190°C/375°F/Gas mark 5. Cook the carrots in a saucepan of boiling water for 6 minuets, then add the broccoli florets with the broad beans and cook for a further 2 minuets. 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 with the water in a bowl and stir the paste into the boiling liquid. Cook, stirring until the sauce thickens. Stir in the chopped coriander and pepper to taste. Spoon the mixture into a 1.2-litre/2-pint pie dish and leave to cool.

Place the filo pastry onto a clean work surface and brush one sheet lightly with a little water.Put the remaining sheet of pastry decoratively on to. Bake for a 25 minutes, or until the top is golden brown. Serve a quarter of the pie per person.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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