Coconut Mushroom Pot Pies

Ingredients

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• Closed Cup Mushrooms Closed Cup Mushrooms 250g 2 & 1/2 cups
• Garlic Garlic 2 cloves 2 cloves
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Coconut Cream Coconut Cream 400g 1 & 3/5 cups
• Dried Thyme Dried Thyme 1/2 tsp 1/2 tsp
• Dried Oregano Dried Oregano 1/2 tsp 1/2 tsp
• Sea Salt Sea Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch
• Vegan Phyllo Pastry Vegan Phyllo Pastry 4 sheets 4 sheets
• Sesame Seeds Sesame Seeds 1 tsp 1 tsp

Instructions

1. 1.Preheat oven to 180c.
2. 2.Add onions and garlic to a saucepan over medium high heat until softened.
3. 3.Add mushrooms and herbs and saute for 5min until softened and browned.
4. 4.Stir in 1/2 cup coconut cream, reduce to simmer and cook for 5min.
5. 5.Adjust as necessary by adding more coconut cream.
6. 6.Unroll thawed or fresh phyllo pastry and remove sheets as you need it. Keep unused sheets covered with cling film.
7. 7.You will be using 4 to 6 phyllo pastry sheets per dish, cut to fit your ramekins (I used 4 sheets cut into 6x even squares to cover 9cm ramekins).
8. 8.Brush each sheet with melted coconut oil and place over ramekins and push pastry down gently to fit snugly into the ramekins.
9. 9.Roll up remaining phyllo, cover with plastic and freezer bag and freeze for later use.
10. 10.Sprinkle phyllo with sesame seeds, place ramekins in the oven and bake for about 20min or until crisp and golden.
11. 11.Remove from oven and leave to cool before eating.

Nutritional Information

• Calories:
  261
• Fat:
  8g
• Sodium:
  321mg
• Carbs:
  40g
• Sugar:
  4g
• Protein:
  10g