500g chestnut mushrooms - 1/4s - no need to peel - just wipe clean.
300g. cooked (new) potatoes - cut into bite-sized pieces (reserve the liquid to use for sauce)
1 large courgette (green) - top'd and tailed and chopped into bite-sized pieces
2 garlic cloves - crushed
couple of spring onions - chopped, or small white onion - peeled and chopped
4 sheets of a good filo pastry
Light olive oil, or vegetable/sunflower oil for frying and brushing filo
The amounts of these ingredients are not crucial - you can certainly vary them.
1. Saute the mushroom, courgettes, onions, garlic until just beginning to soften.
Add the potatoes and stir together. Cook for a few minutes. Add some seasoning and a pinch of Thyme. Taste.
2. Brushing each sheet of filo with oil, place them into a greased dish so they overlap quite a bit over the edge of the dish.
3. Place your filling in and pour over some of the sauce. Keep the rest back, if you have too much - use to pour over when serving. When pouring over the veggies, before baking, pour about half-way up the veggies.
4. Fold over the flaps of filo to cover the vegetables and brush with oil. Make a small hole in the centre - for steam to escape.
5. Bake until a good golden colour - you will see the sauce beginning to bubble through the hole.
6. Serve with a green vegetable and some of the sauce*
approx. 2tblspns. of Elmlea single cream or Cème Fraiche. (more can be used)
approx. 250 ml. vegetable stock or use the water from the boiled potatoes, but add a little stock cube/bouillion powder.
1 tblspn. grain mustard
small amount of slaked Arrowroot or Cornflour if thickening is needed.
1. Add the cream to the vegetable stock and mustard - stir together. Place in micro to heat through and slightly thicken.
2. Mix a rounded teaspoon of Arrowroot or Cornflour with a little cold water, to a smooth consistency and add to the stock, if this needs to be thickened. Do not thicken too much - the sauce should pour easily. Taste for seasoning.
This pie reheats well in the Micro.