Butternut, sweet potato and coconut pies
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 fresh chilli,chopped
- 2 tbls pumpkin seeds
- 500 g phyllo pastry
- 6 cloves garlic, crushed
- olive oil, to drizzle
- 500 g butternut, cubes
- 500 g sweet potatoes
- 2 x 400 ml can coconut milk
- 2 tsp nutmeg, freshly grated
- 500 ml organic vegetable stock
- sea salt and milled pepper
- 2 tbsp butter, softened
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- 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
You could enjoy this recipe too
Buy the ingredients
Add to Cart