How to Make Pumpkin Coriander and Green Pea Filo Parcels

Pumpkin, coriander and green peas make a perfect combination for a filo parcel. It is a filo variation of an Indian samosa.

Ingredients

  • 500g cooked pumpkin, diced
  • 1 tbsp butter or oil
  • 1 clove garlic, crushed
  • 2 tbsp fresh ginger, grated
  • 1 tbsp fresh coriander
  • 150g frozen or shelled peas
  • sea salt and freshly ground pepper
  • sesame seeds
  • 12 sheets filo
  • 100g melted butter or oil, extra

Steps

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    Heat the butter or oil in a saucepan.
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    Add the garlic, ginger and onion to the saucepan. Cook until the onion becomes transparent, over a low heat.
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    Continue cooking and add the pumpkin, peas and coriander.
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    Stir frequently to heat the mixture through.
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    Season the mixture as desired.
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    Create the parcels. Layer two sheets of filo, one on top of the other. Brush both sheets lightly with melted butter or oil. Cover the two sheets with a third sheet.
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    Add one quarter of the filling near the top left corner of the pastry and work into a triangular shape. Do this gently as the pastry can tear easily and it is best to only use cooled pastry, as hotter mixture can cause the pastry to tear easily also.
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    Brush each parcel with melted butter or oil. Sprinkle the top with sesame seeds.
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    Place the finished parcels onto a baking tray/cookie sheet that has baking paper placed on it to prevent sticking.
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    Place in a moderate oven (350ºF/180ºC) for 20 - 30 minutes or until lightly browned.
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    Serve. Add fruit chutney and boiled rice to complete the meal.

Tips

  • Olive oil makes a good choice of oil if you do not use butter. Olive oil is the traditional accompaniment to filo pastry in Greek cooking.

Things You'll Need

  • Saucepan, heavy-based
  • Baking tray/cookie sheet
  • Baking paper or non-stick spray
  • Mixing implements

Article Info

Categories: Party Snacks | Vegetarian