Upside down Carrot Bean Filo Pie

individual portion
egg free

187.5g tinned Butter Beans
40g toasted flaked Almonds
10ml Almond Extract
30ml Sunflower Oil
450g Carrots, sliced into quite chunky long matchsticks
thick slice of ginger chopped
189g Chestnuts, eg Merchant Gourmet, chopped in mini chopper with a lot of fairly large bits remaining
2 pinches each of ground pepper and ground nutmeg
1/4 teaspoon ground cinnamon
30g Table Cheese eg Twineham Grange, finely grated
2 sheets Filo Pastry

CARROTS (15min)
In medium large frypan fried the Carrots in 15ml Sunflower Oil for 15min
8min before the end added the ginger separately to colour before stirring in

BUTTER BEANS (10min)
Preheated oven to 190°C
Stirred the Beans, Almonds and Almond extract together and spread out on 21x16x6cm oven dish fully lined with parchment paper
Baked 10min

CHESTNUTS (10min)
In small frypan fried the Chestnuts in 15ml Sunflower Oil for 10min
5min before the end stirred in the ground spices
After cooking and cooling a little stirred in the Cheese

FILO PIE (20min)
Spread the Carrots on the Beans
Spread the Chestnuts on the Carrots
Placed the folded sheets of Filo on the Chestnuts and tucked in
Baked 20min
After baking carefully turned the Pia upside down on a dish

complete protein 20.9
saturated fats 13.2g
uncompleted protein is in grains, nuts, seeds (gnus) 6.1g