Irish Daily Mail - - Food And Wine -

WE’RE not sure whether th­ese should be thought of as sweet or savoury, or per­haps in-be­tween in a mid­dle-East­ern kind of way. Add some slowly-cooked caramelised onion if you want to veer to­wards savoury. Pump­kins vary in their sweet­ness and the longer they are stored, the sweeter they be­come. We have not yet mas­tered filo pas­try so we buy it frozen.


1 PUMP­KIN ABOUT 750G SUGAR TO TASTE ½ TSP CIN­NA­MON 270G PACKET FILO PAS­TRY MELTED BUT­TER OR OIL IC­ING SUGAR Heat the oven to 200ºC, gas mark 6. Cut the pump­kin into eight wedges and re­move the seeds. Put the pump­kin on a bak­ing tray and bake for 20 min­utes. Leave to cool for 5 min­utes. Scoop the cooked pump­kin flesh off the skins and mash with cin­na­mon. Taste and add sugar if you like. Un­wrap the filo pas­try and cut it in to 7cm squares. Brush each square with but­ter or oil. Line bun tins with three oiled squares of filo and fill with a tea­spoon of pump­kin and fold over the cor­ners. Bake for 12 min­utes. Re­move from the tray and cool on a wire rack and dust with ic­ing sugar and a lit­tle ground cin­na­mon. Serve warm. Makes about 36.

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