Sunday bakes – ‘I don’t know what to do with my leftovers’ pie

So I have all the left over vegetables in the world, honestly there is a fridge full. But veggies on their own and cold, can be boring. So tonight I baked a leftover pie.

Ingredients

Whatever is in my fridge, on this occasion:

2 small onions, diced

1 sweet potato, diced

3 carrots, diced

Handful of chopped cabbage

Packet of cooked chestnuts, chopped

Pack of filo pastry sheets

Rosemary

Sage

2 cloves of garlic

Vegetable stock

Method

After you have diced the vegetables fry the onion in a saucepan, add the garlic and then all the rest of the vegetables. Pour in some boiling water and add the stock. Simmer for 5 minutes until the carrots and sweet potato are cooked. Add a little plain flour to thicken the sauce. 

Line small buttered dishes with 2 or 3 layers of filo pastry then spoon the mixture into the lined dishes. Wet the edges of the pastry and pull them together across the top of the pie. Bake in the oven for 15 minutes until the pastry is crispy.