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.
- 350 g Cubed butternut squash you can buy ready cubed or just peel and cut into 1cm cubes
- Olive oil
- 1 leek sliced
- 50 g California Walnuts chopped
- 85 g sage and onion stuffing mix
- Approx. 10 sage leaves chopped
- Salt and pepper
- 1 dessert spoon white miso paste optional or a tsp yeast extract
- 4 sheets Filo pastry cut in half
- Approx. 100g melted butter
- 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.
For more recipes visit California Walnuts website.