Creamy Broccoli Filo Pie

I had a glut of broccoli to use up and some filo pastry in the fridge so of course, still being winter, a "pie" was born! I say "pie" as it doesn't have a bottom, just a crispy filo top. This really is creamy and feels like you're eating something naughty but it's nutritious with no diary (if you use plant based milk) or cheese to make it creamy making it accidentally vegan too.

Ingredients

  • 2 medium leeks sliced roughly 2cm or just use white onions, finely diced - I found some small leeks hiding in the garden so did a mix of both
  • large head of broccoli, chopped into bite size pieces, including the stems (best part!)
  • 2-3 kūmara, leave skin on and chop into 2 cm pieces or substitute with potato, parsnips, pumpkin or celeriac or a mix of all!
  • 500ml oat or favourite plant milk
  • extra virgin olive oil
  • 6 tbsp rice flour - or use plain flour if that's all you have
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • juice and zest of 1 lemon
  • 1 tbsp dijon mustard
  • freshly ground sea salt
  • freshly ground black pepper
  • 2-3 sheets of filo pastry

Method

  1. Preheat your oven to 180°C.
  2. Add some generous amounts of olive oil to a large sauce pan and bring to a medium heat. Then add the chopped leek and/or onion and cook until slightly golden and soft.
  3. Add kūmara (or whatever root veg you've chosen) and some seasoning, then cook on medium heat for 5-10 minutes until kūmara is soft.
  4. Add the chopped broccoli and put a lid on it all and sweat for 10-15 minutes until everything is soft and cooked. Check seasoning.
  5. While the pie filling is sweating away, let's make the béchamel sauce (white sauce).
  6. Put a medium saucepan on medium heat. Add 6 tbsp of oil and 6 tbsp of flour and using a whisk stir for 1-2 minutes continuously making sure the flour doesn't stick to the bottom. Slowly add the 500ml of milk, stirring continuously. Once it gets to a creamy texture, remove from the heat and add the garlic powder, onion powder, pinch black pepper, pinch of salt, juice and zest of lemon and 1 tbsp of Dijon mustard and mix in well. Taste and adjust the seasoning if needed.
  7. Add the béchamel sauce to the vege mix then add to a pie pan.
  8. I used 3 sheets of filo pastry slightly crunched up on top sprinkled with olive oil.
  9. Pop into the oven for around 8-10 minutes but keep an eye out the filo pastry doesn't burn. Enjoy!

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