Moroccan Butternut, Mushroom & Nut Phyllo Pot Pies

Serves 4 – 6

Filling

  • 10ml olive oil
  • 15ml butter
  • 150g button or portabellini mushrooms, quartered
  • 100g baby mushrooms
  • 5ml paprika
  • 5ml ground cumin
  • salt and milled black pepper
  • 500g roasted butternut, cubed
  • 125g feta cheese
  • 45ml dukkah
  • 50g flaked almonds, toasted and crumbled
  • 45ml fresh coriander, chopped

 

Phyllo Pot Pies

  • 45ml olive oil
  • 6 sheets phyllo pastry, trimmed into large squares
  • 30ml white sesame seeds

 

To Serve:

Fresh coriander leaves

 

Filling:

  1. Heat the oil and butter in a pan and fry the mushrooms and button mushrooms for 5 minutes.
  2. Add the paprika and ground cumin and cook for 2 minutes.
  3. Turn off the heat and add the remaining ingredients.
  4. Gently combine and set aside.

 

Phyllo Pot Pies:

  1. Preheat the oven to 200°
  2. Brush the sheets of phyllo pastry lightly with olive oil and arrange them on top of each other in an overlapping stack.
  3. Place the cooled filling in the center of the pastry and enclose the filling in the pastry.
  4. Brush the top with olive oil and scatter the sesame seeds over the top.
  5. Transfer the pie to a baking sheet and bake for 20 – 30 minutes, or until golden and crispy.

 

 *This post is sponsored by SAMFA

 

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