Butternut, sweet potato and coconut pot pies

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 fresh chillies, chopped
6 cloves garlic, finely chopped
2 T olive oil
500 g butternut, diced
500 g sweet potato, diced
1 x 400 g can coconut milk
2 t ground nutmeg
1 cup good-quality vegetable stock
sea salt and freshly ground black pepper
300 g phyllo pastry
2 T butter, melted
pumpkin seeds, to scatter

Method

Preheat the oven to 180°C.
In a saucepan over a medium heat, gently fry the chilli and garlic in the olive oil until fragrant and slightly softened.
Add the butternut and sweet potato and fry for a further 5 minutes. Add the coconut milk, nutmeg and stock and leave to simmer for 10 to 15 minutes.
Spoon the butternut and sweet potato broth into separate ovenproof bowls and season to taste.
Cut four oversized sheets of phyllo pastry and lay one over each bowl.
Secure in place with string, lightly brush with melted butter and sprinkle with pumpkin seeds.
Bake for 10 minutes, or until the pastry is crisp and golden.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Pie and chips with traditional gravy and crispy onion rings

Chicken sausage and swiss chard pie with tomato chutney

Mince pies with berry foam

Home-made guinea fowl and Morogo pie

Thai green curry chicken pot pie

Spiced sweet potato and butternut yoghurt pies