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Tasty pumpkin pastries


A friend of mine with an allotment delivers a basket of goodies to my door around this time every year.  Today I have a huge marrow and a dozen smallish pumpkins sitting on my kitchen table. I've yet to find a decent marrow recipe, but this recipe for a pumpkin dessert was a huge success last year so I thought I'd share it with you. Enjoy.

Ingredients
1kg/2lbs 2oz pumpkin, peeled, roughly chopped
about 500g/1lb caster sugar
1x 300g/10½oz pack filo pastry
 vegetable oil, for frying
50g/2oz icing sugar

Preparation
- Preheat the oven to 200C/400F/Gas 6.
- Bake the pumpkin pieces for 30 minutes, or until tender.
- Weigh the cooked pumpkin and measure two-thirds of its weight in sugar, put the pumpkin into a food processor and blend until smooth.
- Transfer the pumpkin into a saucepan with the sugar and cook over a low heat, stirring
- Lay out two filo sheets on a lightly floured surface. Cut the sheets into rectangular pieces measuring 7.5cm x 15cm/6in x 3in.
- Place a spoonful of pumpkin purée at one end of the pastry sheet. Fold one corner of the pastry over the mixture so that it forms a triangle, then fold the remaining pastry over the top to continue the triangle pattern. Repeat until all of the pastry has been folded and you have a triangle-shaped pastry. Brush the end of the pastry with water and seal. Repeat with the remaining filling and pastry.
- Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended).
-  Carefully place the pastries into the hot oil and cook for 2-3 minutes or until just cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
- Dust with icing sugar and serve warm.

(BBC recipes - James Martin)
 

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