Butternut Squash Sage Onion and California Walnut Filo Parcels by Lisa Faulkner
These are a great alternative veggie (or vegan if you use oil instead of butter) main course. The filling can be made ahead of time , in fact the parcels can and be kept in the fridge ready to pop in the oven.
Course Main Course
Keyword butternut squash, filo pastry
Ingredients
350gCubed butternut squashyou can buy ready cubed or just peel and cut into 1cm cubes
Olive oil
1leek sliced
50gCalifornia Walnuts chopped
85gsage and onion stuffing mix
Approx. 10 sage leaves chopped
Salt and pepper
1dessert spoon white miso pasteoptional or a tsp yeast extract
4sheets Filo pastry cut in half
Approx. 100g melted butter
Instructions
Preheat the oven to 180C
Place the butternut squash and sliced leeks into a roasting tin, drizzle with a little olive oil salt and pepper and bake for 25-30 minutes. Set aside to cool.
Make up your stuffing mix as per packet instructions. Set aside to cool.
Chop your walnuts into small pieces.
Mix the cooled squash, leeks, stuffing , chopped sage and walnuts together in a large bowl. Add your miso paste and salt and pepper and divide the mixture into 4 even sized balls.
Melt your butter. Place one square of filo on a board and brush with butter. Lay another square on top the other way so you make a star shape. Brush with melted butter and place the filling in the centre. Gather all the corners together and pull them in tightly so they look like a little purse. Squeeze tightly and brush all over with the melted butter. Place on a lined baking tray in the oven for 20-25 minutes.