Moroccan prawn and pumpkin pies
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, chopped
Mixed spice
1 tbs, Moroccan variety
Canned diced tomatoes
400 g, cherry tomatoes
Kent pumpkin
300 g, cut into 2cm pieces
Raw peeled prawns
400 g, deveined
Baby spinach
100 g
Filo pastry
4 sheet(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 2000C or 1800C fan-forced. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add spice mix and cook, stirring, for 1 minute or until fragrant.
2
Add tomatoes, pumpkin and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 12–15 minutes or until sauce has thickened and pumpkin is tender.
3
Add prawns and cook, stirring, for 3 minutes. Add spinach and cook, stirring, for 2 minutes or until spinach has wilted and prawns are cooked through. Transfer mixture to four 1½-cup (375ml) capacity ovenproof dishes.
4
Scrunch each filo sheet and place over pie filling in dishes. Lightly spray with oil. Bake for 5–10 minutes or until pastry is golden and crisp. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.