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750g
1
1
125g
2/3 cup
1/2 cup
1/2 cup
2
1/4 tsp
1/2 cup
1 |
pumpkin, peeled, seeded and chopped
large onion, peeled and chopped
clove garlic, crushed
butter or margarine
Parmesan cheese
fresh breadcrumbs
sour cream
egg yolks
cinnamon
oil
packet filo pastry
freshly ground black pepper, to taste |
Method :
- Cook pumpkin until tender, mash
well.
- Gently saute the onion and garlic
in 60g butter until soft.
- Combine pumpkin with 1/3 cup
Parmesan cheese, breadcrumbs, sour cream, egg yolks and seasoning.
- Set aside to cool.
- Melt remaining butter, combine
with oil.
- Liberally brush over 2 sheets of
filo pastry.
- Place the pastry sheets one on top
of the other.
- Cut into 8cm wide strips.
- Keep the other sheets of filo
pastry covered with a damp cloth to prevent drying out.
- Place 2 tsp of filling in the
bottom left corner of each strip.
- Fold over to form a triangle.
- Continue folding the triangle to
the end of the strip.
- Place, seam down, on greased
baking tray.
- Brush with butter mixture.
- Follow this procedure for the
remaining filling and pastry.
- Sprinkle the triangles with
Parmesan cheese.
- Bake in a moderately hot oven 190C
(375F) for about 15 minutes or until golden.
- These make great appetizers.
Makes about 30 triangles
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to cook Vegetarian Recipes
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