Creamy Middle Eastern pot pies

Recipe may contain peanuts, tree nuts, milk, fish and shellfish.

Add a touch of spice to your vegetarian pot pie with a sprinkle of dukkah.

15 Ingredients

  • 40g butter

  • 1 leek, pale section only, thinly sliced

  • 500g packet chopped pumpkin & sweet potato

  • 2 garlic cloves, crushed

  • 160ml (2/3 cup) Massel Vegetable Liquid Stock

  • 250ml (1 cup) thickened cream

  • 1 tbsp Dijon mustard

  • 200g broccoli, cut into small florets

  • 60g baby spinach

  • 1 tbsp fresh thyme leaves, plus extra, to serve

  • 100g (1 cup) pre-grated 3 cheese blend

  • 2 sheets frozen butter pastry, just thawed

  • 1 egg, lightly whisked

  • 1 tbsp pistachio dukkah

  • 1 tsp black sesame seeds

5 Method Steps

  • Step 1

    Preheat the oven to 220C/200C fan forced. Place a baking tray in the oven to preheat.

  • Step 2

    Melt the butter

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    (40g butter) in a saucepan over medium heat. Add the leek (1 leek, pale section only, thinly sliced) and cook, stirring, for 2 minutes or until softened. Add the pumpkin (500g packet chopped pumpkin & sweet potato) mixture and garlic (2 garlic cloves, crushed). Stir until combined. Pour in the stock (160ml (2/3 cup) Massel Vegetable Liquid Stock) and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until the pumpkin and sweet potato are just tender.

  • Step 3

    Stir in the cream (250ml (1 cup) thickened cream) and mustard (1 tbsp Dijon mustard). Simmer for 2 minutes or until reduced slightly. Add the broccoli (200g broccoli, cut into small florets), spinach (60g baby spinach) and thyme (1 tbsp fresh thyme leaves, plus extra, to serve). Cook, stirring often, for 3 minutes or until the spinach wilts. Stir in the cheese (100g (1 cup) pre-grated 3 cheese blend) and season.

  • Step 4

    Meanwhile, use a 12cm round pastry cutter to cut 2 discs from each pastry sheet.

  • Step 5

    Divide the hot vegetable mixture among four 250ml (1 cup) ovenproof ramekins. Top with the pastry (2 sheets frozen butter pastry, just thawed) discs. Use a fork to press the edges to seal. Brush with egg (1 egg, lightly whisked) then place on preheated tray. Combine the dukkah (1 tbsp pistachio dukkah) and sesame seeds (1 tsp black sesame seeds) in a small bowl. Sprinkle on top of the pies. Bake for 15 minutes or until pastry puffs and is golden brown. Season and sprinkle with extra thyme to serve.
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Recipe Notes

If you don’t have ramekins, make a big family pie in a 1L (4 cup) baking dish. Increase the baking time to 20-25 minutes or until golden.

Image by Amanda Lennon And Guy Bailey

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