Vegetable and Chestnut Pie

Ingredients

• 400g leftover vegetables, carrots, beans, sprouts, peas
• 2 onions, finely chopped
• 1 garlic clove, crushed
• 300ml semi-skimmed milk
• 2 tbsps vegetable gravy granules
• 200g chestnut mushrooms, sliced
• 200g cooked chestnuts
• 6 sheets filo pastry
• 1 tbsp freshly chopped parsley
• freshly ground black pepper

Cooking Instructions

1. Preheat a non-stick pan. Dry-fry the vegetables, mixing well.
2. Add the onions and garlic to the pan and dry-fry for 2-3 minutes until soft. Add the milk and sprinkle over the gravy granules. Mix well cooking over a low heat for 1 minute.
3. Add the mushrooms and chestnuts and simmer gently for 15 minutes to allow the mixture to thicken, stirring occasionally then transfer to an ovenproof dish.
4. Cover with layers of filo pastry spraying lightly with oil spray in between each layer. Season well with black pepper and place in a preheated oven for 20-25 minutes until golden brown.
5. Sprinkle with chopped parsley and serve with a selection of fresh vegetables.

Tips

Vac packed chestnuts make a great festive addition to this easy tasty pie.