#nourishing
Braised greens pot pies
MAKES: 4
PREP TIME: 30 MINS
COOK: 50 MINS (PLUS COOLING)
INGREDIENTS
2T olive oil
70g slightly salted butter, chopped
3 garlic cloves, sliced
1 bunch green kale and 2 bunches spinach, stalks and leaves separated, stems finely chopped, leaves torn
1 bunch each finely chopped dill and parsley and stalks
1t each dry-roasted cumin, coriander and fennel seeds, crushed, plus extra, for scattering
pinch each of ground allspice and ground cinnamon
2,5T plain flour
375ml vegetable stock
rind of 2 lemons, plus 2,5T juice or to taste
150g firm ricotta, drained, crumbled
150g soft goat's cheese, crumbled
150g haloumi, drained, grated
1 large zucchini, cut into 5mm pieces
2 sheets frozen puff pastry, defrosted
1 egg and 2 egg yolks, lightly beaten, for egg wash
CARAMELISED SHALLOTS
2T olive oil
70g slightly salted butter
10 shallots, cut into thin wedges
2t caster sugar
2t sherry vinegar
METHOD
For the caramelised shallots, heat oil
