- 0:20 Prep
- 0:50 Cook
- 6 Servings
- Capable cooks
Crunchy filo envelopes roasted pumpkin, pistachio and cranberry for a delicious vegetarian treat.
Ingredients
- 1 tablespoon ras el hanout
- 1/2 cup (125ml) olive oil
- 600g pumpkin, cut into 2cm pieces
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 100g toasted pistachios, finely chopped, plus extra to serve
- 100g chickpeas, rinsed, drained
- 50g dried cranberries
- 2 tablespoons lemon juice
- 1/2 bunch coriander, finely chopped
- 12 sheets filo pastry
- 100g unsalted butter, melted
- 30g sesame seeds
- Honey, to serve
- Pomegranate seeds, to serve
Method
- Step 1Preheat the oven to 190C. Line a large baking tray with baking paper. Combine ras el hanout with 1/4 cup (60ml) oil. Toss with pumpkin, season and place on tray. Roast for 25 minutes or until tender.
- Step 2Heat remaining 1/4 cup (60ml) oil in a frypan, add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, pistachio, chickpeas, cranberries and pumpkin, and stir to combine. Remove from heat, roughly mash with lemon juice and coriander. Season and allow to cool.
- Step 3Lay 1 sheet of filo on the workbench, brush with a little butter and place another sheet on top, then brush with butter again. Place one-sixth of the mixture along the longest side. Roll pastry to enclose filling, then coil into a snail shape. Place on a baking paper-lined baking tray and brush with a little more butter. Repeat with remaining filo, butter and filling to make 6 swirls. Sprinkle with sesame seeds and bake for 15-20 minutes until golden.
- Step 4Serve warm, drizzled with honey and topped with pomegranate and pistachio.
- High fibre
- High protein
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2334 kj
Energy
41.5g
Fat Total
12.4g
Saturated Fat
6.8g
Fibre
9.4g
Protein
36mg
Cholesterol
301mg
Sodium
5.8g
Carbs (sugar)
42.6g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
0
