Moroccan Butternut, Mushroom & Nut Phyllo Pot Pies
A North African vegetarian dish served with mushrooms and feta.
Ingredients
Filling
- 10 ml olive oil
- 15 ml butter
- 150 g button or portabellini mushrooms, quartered
- 100 g baby mushrooms
- 5 ml paprika
- 5 ml ground cumin
- salt and milled black pepper
- 500 g roasted butternut, cubed
- 125 g feta cheese
- 45 ml dukkah
- 50 g flaked almonds, toasted and crumbled
- 45 ml fresh coriander, chopped
Phyllo Pot Pies
- 45 ml olive oil
- 6 sheets phyllo pastry, trimmed into large squares
- 30 ml white sesame seeds
To Serve:
- fresh coriander leaves
Instructions
For the filling:
- Heat the oil and butter in a pan and fry the mushrooms and button mushrooms for 5 minutes.
- Add the paprika and ground cumin and cook for 2 minutes.Turn off the heat and add the remaining ingredients.
- Gently combine and set aside
For the Phyllo Pot Pies:
- Preheat the oven to 200°Brush the sheets of phyllo pastry lightly with olive oil and arrange on top of each other in an overlapping stack.
- Place the cooled filling in the centre of the pastry and enclose the filling in the pastry.
- Brush the top with olive oil and scatter the sesame seeds over the top.
- Transfer the pie to a baking sheet and bake for 20 – 30 minutes, or until golden and crispy.