We're quite busy with some pesky painting projects here at Bellemaison, but not too busy to breath deep and savor the season. It's here. The quiet orange and gold time before the snow. We like this one. It's from Sophie Conran at sophieconran.com. Hope you like it, too.
Ingredients (serves six)
1 lb. 12 oz. pumpkin, peeled, seeded and cut into 1-inch cubes
½ tsp. dried red chili flakes
2 tsp. cumin seeds
3 tbsp. olive oil
Sea salt and freshly ground black pepper
7 oz. firm goat’s cheese, crumbled
2 tsp. fresh sage leaves, finely chopped
1 handful walnut halves
1 handful flat leaf parsley, roughly chopped
5 oz. filo pastry
2 oz. butter, melted, or 3 tbsp. olive oil, for brushing the pastry
1. Preheat the oven to 350 degrees.
2. Place pumpkin pieces on nonstick cookie sheet.
3. Sprinkle with chili flakes, cumin seeds; drizzle with olive oil and coat well. Season with salt and pepper.
4. Cook in preheated oven 25-30 minutes or until pumpkin is tender and starting to brown. Remove from oven and leave to cool.
5. Once it’s cooled, place pumpkin in a bowl. Stir in goat’s cheese, sage, walnuts and parsley. Spoon mixture into a pie dish and set aside.
6. Brush both sheets of filo with melted butter or olive oil. Cover the top of the pie dish by lifting up each piece of filo in the centre with your thumb and index finger and placing it on top of the filling, making little crumpled hills.
7. Bake 20 minutes, until top is golden and center piping hot.
You know what they say: yum-o-la.
The 'Kan EWA