Creamy Filo Pot Pies with Warm Almond Broccoli Salad

Creamy Filo Pot Pies with Warm Almond Broccoli Salad

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 10, 2016.

A deliciously creamy pie packed with veggies.


Ingredients

CREAMY FILO POT PIES

  • 400g orange kumara, scrubbed and diced 1–2cm
  • 1 brown onion, finely diced
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon chopped thyme leaves
  • ½ cup milk
  • ¾ cup vegetable or chicken stock
  • 2 teaspoons cornflour
  • ½ cup sour cream
  • 1 cup grated Colby cheese
  • ¼ bag baby spinach leaves
  • 1 courgette, diced 1–2cm
  • 6–8 sheets of filo pastry
  • 2 tablespoons olive oil (for brushing)

WARM ALMOND BROCCOLI SALAD

  • 1 head broccoli, cut into florets
  • 35g sliced toasted almonds
  • ½ bag baby spinach leaves

DRESSING (OPTIONAL)

  • 1 tablespoon olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • ¼ teaspoon runny honey

TO SERVE

  • Tomato relish or sauce (optional)

Steps

  1. oven to 200oC. Line an oven tray with baking paper. Set aside 6 large ramekins or oven-proof coffee mugs (or 1 large baking dish).
  2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes, or until just cooked.
  3. Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook onion, salt and butter for 5–6 minutes until tender. Add thyme and cook for 1 minute. In a small dish, combine milk, stock and cornflour and mix well until cornflour has dissolved.
  4. Add milk/stock mixture, reduce heat to low-medium and simmer for 2 minutes, stirring often until sauce is thick and smooth. Remove from heat and stir in sour cream and cheese. Season to taste with salt and pepper. Gently fold through spinach, courgette and roasted kumara.
  5. Divide mixture between ramekins/mugs. Lay 1 piece of filo on a bench and brush both sides with oil. Scrunch up pastry and place on top of first ramekin/mug. Repeat with remaining filo. Place all ramekins/mugs onto oven tray. Bake for about 15 minutes in middle of oven until pastry is crisp.
  6. While pot pies cook, bring a small pot of salted water to the boil and cook broccoli for 2 minutes, until bright green and tender. Combine all dressing ingredients in a bowl (if using). Drain broccoli and toss in bowl with dressing, almonds and remaining spinach. Season to taste with salt and pepper.
  7. place a creamy filo pot pie onto each plate with warm almond broccoli salad on the side.

Nutritional Information

Energy 2764 kj
661 kcal
Protein 43.8g
Carbohydrate 73.6g
Fat 18.8g