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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Cooking tools:
- Pastry brush
- Pepper mill
- Saucepan
- Stove
- Oven
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Baking sheet
- Parchment paper
- Kitchen towel
- Plate
Ingredients
- 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
- 150g ricotta
- 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
-
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