Mushroom & broccoli filo pie
- 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
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.