BUTTERNUT, SWEET POTATO AND COCONUT PIES

Ingredients

1 fresh chilli,chopped 2 tbls pumpkin seeds 300 g phyllo pastry 6 cloves garlic, crushed olive oil, to drizzle 500 g butternut, cubes 500 g sweet potatoes 1 x 400g can coconut milk 2 tsp nutmeg, freshly grated 500 ml organic vegetable stock sea salt and milled pepper 2 tbls soft butter

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

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