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Pumpkin swirls with pomegranate
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Crispy filo pockets filled with roasted pumpkin, pistachios, and cranberries for a tasty vegetarian indulgence.
Ingredients:
  • 20.00 ml ras el hanout
  • 125ml olive oil
  • 600g pumpkin, cut into 2cm pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g toasted pistachios, finely chopped, plus extra to serve
  • 100g chickpeas, rinsed, drained
  • 50g dried cranberries
  • 42.00 gm lemon juice
  • 1/2 bunch coriander, finely chopped
  • 12 sheets filo pastry
  • 100g unsalted butter, melted
  • 30g sesame seeds
  • Honey, to serve
  • Pomegranate seeds, to serve
Instructions:
  • Preheat the oven to 190C. Line a large baking tray with baking paper. Mix the flavorful ras el hanout with 1/4 cup (60ml) oil. Coat the pumpkin with this mixture, season well, and spread it on the tray. Roast for 25 minutes or until the pumpkin is tender.
  • In a frypan, warm up the remaining 1/4 cup (60ml) oil. Sauté the onion until softened for about 2-3 minutes. Incorporate garlic, pistachios, chickpeas, cranberries, and pumpkin. Stir well. Take off the heat and lightly mash together with lemon juice and coriander. Season to taste and let it cool.
  • Place a sheet of filo on the workbench, brush lightly with butter, then layer another sheet on top and brush with butter. Spread one-sixth of the mixture along the longest side. Roll up the pastry to seal the filling inside, then shape it into a lovely snail. Transfer onto a baking paper-lined tray and brush with a touch more butter. Repeat with the rest of the filo, butter, and filling to create a total of 6 delightful swirls. Sprinkle with sesame seeds and bake until beautifully golden, about 15-20 minutes.
  • Drizzle warm dish with honey, then top with pomegranate and pistachio.

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