INGREDIENTS
1
small onion
1
small carrot
3 cloves
garlic
1
small head broccoli
1 tbsp
oil
150 milliliters
vegetable stock
100 g
tinned corn kernels (drained)
1/2 tsp
dried oregano
15 g
butter
1 tbsp
flour
150 milliliters
milk
nutmeg
Salt
Black pepper
375 g
ready-rolled shortcrust pastry
1 tbsp
extra milk for sealing the pastry