Moroccan Beef, Pumpkin & Couscous Filo Pie
October 05, 2018
"From one of our national supermarkets and their free monthly magazine May 2018."
- Serving Size: 1 (303.6 g)
- Calories 664.1
- Total Fat - 37.1 g
- Saturated Fat - 10.2 g
- Cholesterol - 116.7 mg
- Sodium - 233.4 mg
- Total Carbohydrate - 41.1 g
- Dietary Fiber - 4.4 g
- Sugars - 7.6 g
- Protein - 41.9 g
- Calcium - 157.6 mg
- Iron - 6.9 mg
- Vitamin C - 12 mg
- Thiamin - 0.3 mg
Preheat oven to 200C.
Lightly grease a 10 cup 25cm pie dish or round baking dish.
Place couscous in a large heatproof bowl and pour over 1/2 cup of boiling water and cover and set aside for 5 minutes or until liquid has been completely absorbed.
Meanwhile, heat oil in a frying pan on high and cook onion for 4 minutes, stirring until softened and then add mince and cook for 6 minutes, breaking up lumps with a wooden spoon, until evenly browned and then stir in pumpkin and paste and cook for 5 minutes, stirring occasionally, until pumpkin softens and season to taste.
Fluff couscous with a fork to separate grains and add beef mixture, currants, almonds and mint and mix well to combine.
Spray 3 pastry sheets with oil and layer on top of each other and repeat to make 3 separate stacks.
Line pie dish with pastry, overlapping to completely line dish and allowing excess to overhang.
Pile beef filling mixture into centre and tehn fold overhanging pastry over the top of filling and spray with olive oil and bake for 20 to 25 minutes or until pastry is golden brown and crisp all over,
Cut into wedges and serve with yoghurt.
Tips & Variations
No special items needed.