Vegetable, Bean and Cheese Filo Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Peas, frozen, 75 gramsPotatoes, 150 gram(s) Edgell, Corn Kernels, Super Sweet (125g can), Bega So Extra Light Tasty Cheese, 70 gram(s) Carrots, raw, 1 medium Onions, raw, 1 medium Garlic, 1 clove *Chilli Powder, 1 tsp*Cumin seed, 1 tsp Ol El Paso Mexe-beans 425g can, Pampas Fillo Pastry, 8 sheets
1. Pre-heat Oven to 220C
2. Cook onions and garlic, add carrot, mexe-beans and peas, cook for 3mins or until carrot softens
3. Combine with potato
4. Season with chilli powder and cumin
5. Lightly oil, 4x 11cm round pie dishes, stack 4 fillo sheets, brushing each with melted butter, halve sheets width ways. repeat with remaining sheets.
6. Place each stack in prepared dish, leaving excess pastry to hang over edges.
7. Spoon filing into pie dishes grate cheese over the top and cover with overhanging gilo to create a top, with a hole in its centre.
8. Pinch pastry together and brush tops with butter.
9. Bake for 15-20mins or until golden brown
Number of Servings: 2
Recipe submitted by SparkPeople user ECMEREDITH.
2. Cook onions and garlic, add carrot, mexe-beans and peas, cook for 3mins or until carrot softens
3. Combine with potato
4. Season with chilli powder and cumin
5. Lightly oil, 4x 11cm round pie dishes, stack 4 fillo sheets, brushing each with melted butter, halve sheets width ways. repeat with remaining sheets.
6. Place each stack in prepared dish, leaving excess pastry to hang over edges.
7. Spoon filing into pie dishes grate cheese over the top and cover with overhanging gilo to create a top, with a hole in its centre.
8. Pinch pastry together and brush tops with butter.
9. Bake for 15-20mins or until golden brown
Number of Servings: 2
Recipe submitted by SparkPeople user ECMEREDITH.
Nutritional Info Amount Per Serving
- Calories: 472.3
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,326.0 mg
- Total Carbs: 73.4 g
- Dietary Fiber: 16.6 g
- Protein: 25.9 g
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