Moroccan prawn and pumpkin pies
1 medium, chopped
1 tbs, Moroccan variety
Canned diced tomatoes
400 g, cherry tomatoes
300 g, cut into 2cm pieces
Raw peeled prawns
400 g, deveined
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.