Triple-Cheese Pot Pies with Braised Spinach and Silverbeet

gourmettraveller.com.au

Mickey

2 tbsp olive oil

70 gm slightly salted butter, chopped

3 garlic cloves, sliced

1 bunch each silverbeet, green kale and spinach, stalks and leaves separated, stems finely chopped, leaves torn

1 bunch each finely chopped dill and flat-leaf parsley and stalks

1 tsp each dry-roasted cumin, coriander and fennel seeds,

crushed, plus extra, for scattering

Pinch each of ground allspice and ground cinnamon

2½ tbsp plain flour

375 ml vegetable stock

Rind of 2 lemons, plus 2½ tbsp juice or to taste

150 gm firm ricotta, drained, crumbled

150 gm soft goat's cheese, crumbled

150 gm haloumi, drained, grated

1 large zucchini, cut into 5mm pieces

2 sheets frozen puff pastry, defrosted (see note)

1 egg and 2 egg yolks, lightly beaten, for eggwash

subheading: Caramelised shallots:

2 tbsp olive oil

70 gm slightly salted butter

10 golden shallots, cut into thin wedges

2 tsp caster sugar

2 tsp Sherry vinegar

Directions at gourmettraveller.com.au

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