175 g/6 oz carrots, peeled and chopped
140 g/5 oz broccoli, divided into small florets
115 g/4 oz or canned sweetcorn kernels
300 ml/ 10 fl oz vegetable stock
1 tbsp chopped fresh coriander
3 sheets filo gluten free pastry if( preferred)
115 g/4 oz broad beans
1 tbsp cornflour
2 tbsp water
Preheat the oven to 190°C/375°F/Gas mark 5. Cook the carrots in a saucepan of boiling water for 6 minuets, then add the broccoli florets with the broad beans and cook for a further 2 minuets. Stir in the sweetcorn, mix then drain thoroughly and reserve.
Heat the stock in another saucepan, add the vegetables and bring to boiling point. Blend the cornflour with the water in a bowl and stir the paste into the boiling liquid. Cook, stirring until the sauce thickens. Stir in the chopped coriander and pepper to taste. Spoon the mixture into a 1.2-litre/2-pint pie dish and leave to cool.
Place the filo pastry onto a clean work surface and brush one sheet lightly with a little water.Put the remaining sheet of pastry decoratively on to. Bake for a 25 minutes, or until the top is golden brown. Serve a quarter of the pie per person.