There are pies, and then there are P I E S… this Moroccan Butternut, Mushroom & Nut Phyllo Pot Pie https://bit.ly/2NNQClt is something you’ll serve with pride again and again – and you can easily change up the veg and spicing if you have the urge! #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #ovenbakedpie #winter2019 #vegmeal #travelwithyourtongue #flexitariandiet #umami
Moroccan Butternut, Mushroom & Nut Phyllo Pot Pies
10ml olive oil
150g Button or Portabellini mushrooms, quartered
100g Baby Button mushrooms
5ml ground cumin
salt and milled black pepper
500g roasted butternut, cubed
125g feta cheese
50g flaked almonds, toasted and crumbled
45ml fresh coriander, chopped
6 sheets phyllo pastry, trimmed into large squares
45ml olive oil
30ml white sesame seeds
fresh coriander leaves, to serve
1 Filling: heat the oil and butter in a pan and fry the 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. Gently combine and set aside.
4 Pastry: Preheat the oven to 200°C. Brush the sheets of phyllo lightly with olive oil and arrange on top of each other in an overlapping stack.
5 Place the cooled filling in the centre of the pastry and enclose in the pastry. Brush the top with olive oil and scatter with sesame seeds. Transfer the pie to a baking sheet and bake for 20-30 minutes, or until golden and crispy.