PUMPKIN FILO TARTLETS
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.