Creamy Middle Eastern pot pies recipe

Step 1

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

Step 2

Melt the butter in a saucepan over medium heat. Add the leek and cook, stirring, for 2 minutes or until softened. Add the pumpkin mixture and garlic. Stir until combined. Pour in the 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 and mustard. Simmer for 2 minutes or until reduced slightly. Add the broccoli, spinach and thyme. Cook, stirring often, for 3 minutes or until the spinach wilts. Stir in the cheese 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 discs. Use a fork to press the edges to seal. Brush with egg then place on preheated tray. Combine the dukkah and 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.