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The sweet potato layer in this vegetarian pie base absorbs the steam released from the baking vegetables, thereby keeping the pastry crisp. And it costs less than £5 to make.
Per serving: 610kcals, 36.9g fat (13.1g saturated), 13.7g protein, 62.2g carbs, 11.6g sugar, 0.8g salt
Substitute the broccoli for cauliflower florets.
To freeze: freeze at the end of step 3 for up to 3 months. Thaw and bake for 30-35 minutes.
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This sounds quite nice makes a change from a meat pie,Ithink you could add meat if you wanted to.
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