Post by chief_cook2 on Dec 4, 2003 8:56:06 GMT -6
Prep time 10 Minutes
Cooking time 40 Minutes
Serves 4
• 15ml (1 tbsp) oil
• 1 onion, finely sliced
• 2 leeks, finely sliced
• 300g (10oz) frozen mixed vegetables (carrots, cauliflower, peas, thawed in cold water, drained)
• 195g can sweetcorn, drained
• 295g can Campbell’s Condensed Mushroom or Celery Soup
• 150ml (1/4 pint) milk
• 8-10 sheets filo pastry
• 25g (1oz) butter, melted
• 15ml (1 tbsp) sesame seeds
1. Pre-heat the oven to 200°C (400°F, Gas 6). Heat the oil in a frying pan. Add the onion and fry over a medium heat for 5 minutes.
2. Add the leeks and cook another 5 minutes until softened. Add the rest of the vegetables and heat through.
3. Stir in the soup and milk. Bring to the boil then spoon into a buttered pie dish.
4. Take one sheet of pastry at a time, brush it lightly with butter and cut each one to fit the dish if necessary. Put three on top of each other to cover the filling then put the cut offs as the fourth layer. Butter the rest in turn and concertina them on top of the pie. Brush with a little more butter. Sprinkle with sesame seeds.
5. Bake for 30 minutes until the pastry is golden and the sauce piping hot.
Serve with new potatoes and salad
Note: use any frozen mixed vegetables to make up the weight or use fresh beans cooked for 3 minutes in boiling water before adding to the rest of the vegetables.