Pumpkin and ricotta filo pastries
Shredded pumpkin and carrot form the basis of vegetarian finger-food tasty enough to tempt the most committed carnivore.
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Perfect party snack: Pumpkin and ricotta pastries. Photo: William Meppem
2 tbsp olive oil
1 small brown onion, finely chopped
4 fresh sage leaves, finely chopped
pinch of sea salt
200g carrots, peeled and coarsely grated
250g butternut pumpkin, peeled and coarsely grated
50ml chicken stock (or vegetarian stock if required)
egg, lightly beaten
40g manchego cheese, finely grated
freshly ground black pepper
16 sheets filo pastry
80g butter, melted
rocket leaves, dressed with extra virgin olive oil and lemon juice, to serve
Heat the olive oil in a large, heavy-based saucepan over low heat. Add the onion, sage and sea salt and cook, stirring occasionally, for 10 minutes, or until onion is soft.
Add carrot and pumpkin and cook, stirring occasionally, for about 15 minutes, or until vegetables are soft.
Add chicken stock and cook for a further 5-10 minutes or until liquid has evaporated. Allow to cool slightly. Add egg, cheeses and freshly ground black pepper to the mixture, and combine well.
Preheat oven to 180°C.
Take a sheet of filo pastry, brush with butter and fold in half lengthwise, then fold in half lengthwise again. Brush with butter again so the parcel sticks together. (Wrap the remaining pastry sheets in a lightly dampened tea towel to keep them from drying out until you are ready to use.)
Place 1 tbsp (about 25g) of filling onto the pastry in the right-hand corner closest to you. Fold filo over, making a triangle to enclose. Repeat folding up the filo strip so that you finish with a triangle parcel. Brush with a little butter. Repeat with remaining filo, butter and filling.
Place triangles on a metal oven tray lined with baking paper. Bake for 25-30 minutes or until pastry is golden and filling is firm.
Remove pastries from the oven, and serve with rocket leaves dressed with extra virgin olive oil and lemon juice.