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Creamy Middle Eastern pot pies recipe
Creamy Middle Eastern pot pies recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your veggie pot pie with flavorful dukkah seasoning.
Ingredients:
  • 40g butter
  • 1 leek, pale section only, thinly sliced
  • 500g packet chopped pumpkin & sweet potato
  • 2 garlic cloves, crushed
  • 160ml (2/3 cup) Vegetable Liquid Stock
  • 250ml (1 cup) thickened cream
  • 23.40 gm Dijon mustard
  • 200g broccoli, cut into small florets
  • 60g baby spinach
  • 20.00 ml 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
  • 20.00 ml pistachio dukkah
  • 3.00 gm black sesame seeds
Instructions:
  • Preheat the oven to 220C/200C fan forced with a baking tray inside.
  • In a saucepan over medium heat, melt the butter. Stir in the leek for 2 minutes until softened. Add the pumpkin mixture and garlic, stir to combine. Pour in the stock, bring to a boil, then simmer partially covered for 5 minutes until the pumpkin and sweet potato are tender.
  • Combine the cream and mustard and simmer until slightly reduced. Add broccoli, spinach, and thyme, then cook until spinach wilts, stirring often. Stir in the cheese, season to taste, and enjoy.
  • Using a 12cm round pastry cutter, cut out 2 discs from each pastry sheet.
  • - Evenly distribute the hot vegetable mixture into four 250ml (1 cup) ovenproof ramekins. - Place the pastry discs on top and seal the edges by pressing with a fork. - Brush the pies with egg and place them on a preheated tray. - Mix the dukkah and sesame seeds in a small bowl and sprinkle over the pies. - Bake for 15 minutes until the pastry puffs up and turns golden brown. - Season with thyme before serving.

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