Pumpkin is just sooo good at the moment. There are gorgeous local specimens flooding the farmers markets and green grocers, and I couldn’t be happier.
While straight-up roasted is my favourite way to eat pumpkin, you really need to get creative when it’s in season and features on your menu at least twice a week. That’s where these little parcels come in. I mean, what doesn’t taste fantastic wrapped in pastry? Exactly.
These are really easy to make, simply roast the pumpkin with some spices (if you don’t like chilli then substitute with cinnamon, it’s delicious) and mix with a few other ingredients, then wrap with some pastry and bake. That’s really all there is to it.
They also freeze well and you can bake them from frozen, you’ll just need about 30-35 minutes instead of 20, which is a very short time to wait for dinner when you have nothing prepared (yes, I’m speaking from experience).
If you want to make them even more filling then mix through some tinned, drained green lentils. You might just need more pastry, or you could reduce the pumpkin amount, but I wouldn’t recommend it. The pumpkin really makes these!
Linking up with Veggie Mama’s Meatless Mondays. Hop on over and check out her adorable blog and click through all the yummy vegetarian recipes.
Pumpkin and feta parcels
- 1.4kg pumpkin (whole weight), deseeded and peeled
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground chilli
- 12 sheets filo pastry
- 60g (1/2 cup) feta cheese
- 4 tablespoons pine nuts, toasted
- 125ml (1/2 cup) Vitasoy Calci-Plus (or milk of your choice)
1. Heat the oven to 200C. Chop the pumpkin into large 5cm chunks and arrange on large roasting tray. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin and chilli. Bake in the oven for 35 – 40 minutes until very tender.
2. Meanwhile, prepare the filo pastry. Place one sheet onto a clean bench and brush with olive oil, then place another sheet on top and press down lightly. Repeat brushing with oil and filo to form a stack of 6 sheets. Cover with a damp tea towel, then use the remaining filo pastry to make another stack of six sheets. Cover that with a damp tea towel too.
3. Place the feta cheese, pine nuts and soymilk into a large bowl. Add the baked pumpkin and season with salt and pepper. Mash with a fork to form a chunky mixture.
4. Slice the two stacks of fillo pastry into four so that you have a total of eight rectangles. Spoon 1/8 of the pumpkin mixture along the short edge of each pastry rectangle. Fold in the longest sides and roll up to form a parcel.
5. Brush the tops with olive oil and sprinkle with a little sea salt, then bake on a non-stick tray for 15-20 minutes until golden and crispy. Serve hot or warm.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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Looking for more pumpkin recipes? Check these out: