Upside down Beany Carrot Filo Pie

individual portion

187.5g tinned Butter Beans
40g toasted flaked Almonds
1 Albumen
2 sheets Filo Pastry
30g Cheese like Cheddar eg Sussex Charmer, grated large
30ml Sunflower Oil
250g Carrots sliced medium thin
200g Fine Beans, sliced in three or four, parboiled 10min
15g fresh basil, roughly sliced

Preheated oven to 190°C

CARROTS (15min)
In small frypan fried the Carrots in 15ml Sunflower Oil for 15min
After cooking transferred to a jug and blended with 30ml hot water with hand blender
Stirred in the Cheese

GREEN BEANS (15min)
In medium large frypan fried the Beans in 15ml Sunflower Oil for 15min
After cooking and cooling added about 1/4 of the Beans to a narrow beaker with 1 Albumen and the basil
Blended with hand blender till completely smooth
Transferred to larger jug and stirred in the rest of the Beans

BUTTER BEANS (10min)
Stirred the Butter Beans and Almonds together
Spread them out evenly in 21x16x6cm glass oven dish fully lined with parchment paper
Baked 10min

After the above are all ready

FILO PIE (20min)
Spread the Carrots evenly on the Butter Beans
Spread the Green Beans on the Carrots
Laid the Filo Pastry folded to slightly larger than the dish over the Green Beans and tucked in around the sides
Baked 20min
Placing a dish over the oven dish, carefully turned upside down to serve

complete protein 24.6g
saturated fats 11.9g
uncompleted legume protein 3.1g