Carrot Plato Filo Pie

individual portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
460g Carrots sliced medium thin
large slice of ginger roughly chopped
200g Chestnuts, lightly chopped in mini-chopper with fairly large pieces remaining, broken a little if too large
pinch ground nutmeg
pinch ground pepper
1/4 teaspoon ground cinnamon
30g Table Cheese eg Twineham Grange
2 sheets Filo Pastry

Preheated oven to 180°C

PLATO (15min)
Prepared the Plato by mixing the first three ingredients
Spread the Plato evenly in 21x16x6cm glass oven dish fully lined with parchment paper
Baked 15min

CARROTS (15min)
In medium large frypan fried the Carrots in about 10ml Sunflower Oil for 15min
7min before the end added 5ml Sunflower Oil to the pan and fried the ginger in this a little before stirring into the Carrots
At the end of cooking transferred the Carrots to a jug and blended with a hand blender not too smoothly, some pieces remaining whole

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

Spread the Carrots on the Plato evenly
Placed the Chestnuts on the Carrots, flattening a little
Covered with the Filo Pastry sheets, folded to just over the size of the dish and tucked in around the sides
Baked 20min

complete protein 29.8g
saturated fats 12.1g
uncompleted protein 0g