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Winter Vegetable Pie with Creamy Corn
Topping
- canola oil spray
- 1 medium onion, finely chopped
- 2 medium potatoes, finely diced
- 2 medium carrots, diced
- 1 cup finely diced pumpkin
- 1½ cups chopped broccoli
- salt and freshly ground black pepper
- 2-3 tablespoons sweet chilli sauce
- 4 sheets filo pastry, folded in half
- 1 cup creamed corn
- ¼ teaspoon dried parsley
Preheat oven to 180?. Spray a 23 cm pie dish with canola oil spray.
Steam or microwave vegetables until tender. Drain and combine in a bowl. Add pepper, salt and chilli sauce to taste and set aside.
Place one folded pastry sheet in base of pie dish and brush lightly with water. Place a second pastry sheet across the first sheet at an angle. Repeat with remaining pastry sheets so that edges are evenly spaced around the edges of the pie plate.
Scrunch edges with damp hands to form a neater pastry edge.
Spoon vegetables into pastry case and press mixture firmly into corners of the pie dish. Spoon creamed corn evenly over top of vegetables.
Sprinkle with dried parsley.
Bake for 20 minutes, or until pastry is golden brown around edges.
Serves 6
Per serve: Kilojoules: 515 Calories: 123
Fat: 1 g Saturated fat: 0.2 g Fibre: 4.8 g
Carbohydrate: 23.2 g Protein: 9.2 g
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