MO­ROC­CAN BUT­TER­NUT, MUSH­ROOM AND NUT PHYLLO POT PIES

Weekend Argus (Saturday Edition) - - LIFESTYLE -

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.

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