Mushroom & broccoli filo pie

Mushroom & broccoli filo pie

This is a great veggie standby, though it works brilliantly with chicken or ham, too.

By , 21 September 2015
Mushroom & broccoli filo pie
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.09 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    11.4g
    16%
  • Saturates med
    1.8g
    9%
  • Sugars low
    4.4g
    5%
  • Salt med
    0.7g
    12%
  • Energy 1059KJ 253KCAL
    13%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1059kJ/253kcal.
Ingredients
  • 300g broccoli, cut into florets
  • 2 tbsp olive oil, plus 1 tbsp for brushing
  • 1 onion, finely chopped
  • 400g pack white mushrooms
  • 1 clove garlic, crushed
  • 295g can Batchelors Low Fat Mushroom Condensed Soup
  • 4 sheets filo pastry
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put the broccoli in a pan of boiling water and cook for 3-4 minutes. Drain.

  • Heat 2 tbsp of the olive oil in a large frying pan. Add the onion and cook over a medium heat for 4 minutes until soft. Add the mushrooms and garlic and cook, stirring occasionally, for another 4-5 minutes.

  • Add the mushroom soup and broccoli to the pan and heat through. Transfer to a pie dish.

  • Brush the filo pastry with oil. Cut into wide strips and put on top of the pie, scrunching up roughly. Bake in the oven for 20-25 minutes until the pastry is golden and crisp.