Vegetable & Filo Pie
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
175 g/6 oz carrots, peeled and chopped 140 g/5 oz broccoli, divided into small florets 115 g/4 oz broad beans 55 g/2 oz frozen or canned sweetcorn kernels 300 ml/10 fl oz vegetable stock 1 tbsp cornflour 2 tbsp water 1 tbsp chopped fresh coriander 3 sheets filo pastry pepper.
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Cook the carrots in a saucepan of boiling water for 6 minutes, then add the broccoli florets with the broad beans and cook for a further 2 minutes. Stir in the sweetcorn, mix then drain thoroughly and reserve. 2 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 add pepper to taste. Spoon the mixture into a 1.2-litre/2-pint pie dish and leave to cool. 3 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. 4 Brush the top of the pie with a little water and put the remaining sheet of pastry decoratively on top. Bake for 25 minutes, or until the top is golden brown. Serve a quarter of the pie per person.
calories per portion 95