Veggie Filo Pie

‘Tis the season for comfort food, and what is more comforting than a homemade pie? The best thing about this one is you can use any veg you like. It could even be the last of the fridge contents before your next delivery arrives. This recipe serves 3-4.

5 sheets of filo pastry
Half a broccoli
Half a cauliflower
1 leek
2 carrots
200g cream cheese
500ml vegetable stock
2 garlic cloves
1 tbsp rosemary
1 tbsp thyme
1 egg (optional)

Chop and prepare all the veg for your pie. Place in a pan with the garlic and let it begin to sweat. As moisture is released, add your rosemary and thyme and allow to cook through. After a few minutes, add in the vegetable stock and bring to the boil. Allow the stock to reduce by 1/4. Remove from the heat and allow to stand for a couple of minutes. Add in your cream cheese and mix through. The heat of the pan and ingredients will melt the cheese and make the dish creamy. Scrunch and place your filo on top and egg wash. Pop in the oven until golden brown.