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Moroccan prawn and pumpkin pies

Moroccan prawn and pumpkin pies

3
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate

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.

Notes

SERVING SUGGESTION: Baby rocket leaves, Lebanese cucumber and cherry tomatoes. • Add it: ½ cup chopped fresh coriander in Step 3. • Swap it! Spinach for ⅔ cup (80g) frozen green peas.