Get pastry-wrapped goodness and all the comforts of home with this meat-free morogo, butternut and samp pie, right this way!

SERVES 4–6 // COOKING TIME 55 min

INGREDIENTS
½ onion, chopped
1 garlic clove, minced
½ tsp paprika
Pinch cayenne pepper
Pinch cinnamon
¾ cup boiling water
1 tsp vegetable stock powder
½ butternut, chopped
⅔  cup cooked samp
1 bunch morogo, blanched
½ cup grated Cheddar
2 rolls puff pastry, halved and rolled into 20 cm circles
1½ wheels feta, crumbled
1 egg, beaten

METHOD
1. Preheat oven to 200°C. Line a baking tray.
2. Heat some oil in a pot over medium heat. Fry the onion for 5 minutes, until soft and translucent. Add the garlic, paprika, cayenne and cinnamon. Then fry for 1 minute, until fragrant.
3. Add the water, vegetable stock and butternut. Cook for 15–20 minutes, until the butternut is just tender.
4. Stir in the samp and cook for another 5 minutes. The filling should be thick. If not, remove some liquid.
5. Stir in the morogo and Cheddar, and season to taste. Allow to cool slightly.
6. Place one piece of pastry in the prepared tin. Spoon the filling on to the centre, leaving a 5 cm border around it. Sprinkle over the feta.
7. Cover with the second piece of pastry and roll in the edges to seal all round. Brush the samp pie with egg wash and bake for 20 minutes, until puffed up and golden.

Tip
You can usually find morogo at your local street vendor and in many supermarkets. If you’re unable to get your hands on it, spinach also works perfectly in this recipe.

Recipe: Dylan Norton
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Our mushroom pie with sesame pastry is another meat-free favourite!

The post Meat-free morogo, butternut and samp pie appeared first on MyKitchen.

You’ll be able to prep this baby with the simplest of ingredients. This comforting sweet potato and feta pie will be perfect for a mid-week meal or to serve up when you have people over.

Pro tip: If your phyllo tears, simply patch the gap with another sheet, stuck on with melted butter. Once it’s cooked, you’ll never notice the difference!

SERVES 6 // COOKING TIME 55 min

INGREDIENTS
600g sweet potatoes, peeled and chopped
150 ml cream
50g butter, extra melted to brush
Sea salt flakes and black pepper
100g feta, cubed
4 sheets phyllo pastry
Olive oil
Flat-leaf parsley, chopped, to garnish

METHOD
1. Preheat oven to 180°C.
2. Place the sweet potatoes in a large pot of water. Bring to the boil and cook until soft.
3. Place the cream, butter and cooked sweet potatoes in a bowl and mash gently (keeping some chunkier bits).
4. Season with 1 tbsp salt and 1 tsp pepper. Fold in the feta.
5. Line a pie dish with a sheet of phyllo pastry. Brush with melted butter, then place the next sheet on top. Continue until all sheets are used. Brush the edges of the pastry with butter.
6. Fill with sweet-potato filling and drizzle with oil.
7. Bake for 20 minutes, or until the edges are crispy and the filling is piping hot.
8. Garnish with parsley, drizzle with more oil and serve warm.

The post Sweet potato and feta pie appeared first on MyKitchen.