Filo pastry parcels filled with ricotta and sweet vegetables
Serves 4
Serves 4Ingredients
- 500g pumpkin
- 500g sweet potato
- 2 medium carrots
- 500g ricotta
- 50g grated parmesan
- salt and freshly ground black pepper
- 50g butter
- 8 sheets filo pastry
- poppy seeds
Method
- Preheat oven to 1800° C
- Peel and grate the pumpkin, sweet potato and carrots
- Squeeze the grated vegetables well to remove excess liquid
- Place in a large mixing bowl and add the ricotta and parmesan
- Season with salt and pepper and mix well
- Melt the butter in a saucepan
- Cut the sheets of fi lo into 2, lengthwise
- Cover them with a slightly damp cloth while working to stop the pastry from drying out and breaking
- Place 2 sheets of pastry onto a work surface and brush them with the melted butter
- Divide the vegetable mix into 8 portions and place 1 into the bottom corner of one of the sheets
- Fold the end of the pastry up to make a triangle that covers the fi lling
- Continue to fold the pastry up, keeping the triangle shape, and then repeat with the second sheet of pastry
- Brush the pastry with more butter, sprinkle over some poppy seeds and place onto an oven tray that has been brushed with melted butter
- Contin
