MOROCCAN BUTTERNUT, MUSHROOM AND NUT PHYLLO POT PIES

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

Add fresh coriander leaves to serve.

Method

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.

Phyllo pot pies

Preheat the oven to 200°C.

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.