Name: Ginger pumpkin triangles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 2 cup pumpkin, finely diced; 2 tablespoon pine nuts; 1 tablespoon ginger, grated; 2 garlic cloves, crushed; 1 tablespoon chilli, chopped; 1/4 cup coriander, chopped; 6 sheets filo pastry; 100 gram butter, melted; sesame seeds, to sprinkle; salad, to serve

Ingredients

1 tablespoon olive oil

2 cup pumpkin, finely diced

2 tablespoon pine nuts

1 tablespoon ginger, grated

2 garlic cloves, crushed

1 tablespoon chilli, chopped

1/4 cup coriander, chopped

6 sheets filo pastry

100 gram butter, melted

sesame seeds, to sprinkle

salad, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease an oven tray.

2.Heat oil in frying pan on medium, Sauté pumpkin for 4-5 minutes. Add pine nuts, ginger, chilli and garlic. Cook, stirring, for 2-3 minutes, until pine nuts are golden and pumpkin is tender. Remove from heat and stir coriander through.

3.Working on a clean surface, layer two sheets filo, brushing each with butter. Cut into 6 equal strips.

4.Place heaped teaspoonful’s of mixture onto end of each strip of pastry.

5.Fold pastry over to form a triangle. Continue folding, keeping the triangle shape, to the end of the pastry strip. Arrange on tray.

6.Brush pastries with remaining butter and sprinkle with seeds. Repeat with remaining pastry and filling. Bake for 10-15 minutes, until golden and crisp. Serve with salad.

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Ingredients

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