I should confess I pinched the idea for these from Jamie’s Italian Christmas, although he used the mix to fill pasta.
Ingredients ( that I used ):
- 1 butternut squash
- 1 tub ricotta
- about 10 sage leaves
- a red chilli, seeds removed.
- 1 tsp ground nutmeg
- 50g grated parmesan
- vacuum pack of chestnuts
- salt and pepper
- 1 packet of filo pastry.
- some ground coriander seeds, some celery salt and some fennel seeds, whizzed up in my coffee grinder.
Method:
- Heat your oven to gas mark 5.
- Roast the squash until it’s soft and starting to catch ( about an hour but check after about 45 minutes ) throw the chopped sage leaves in for the last 15 mins
- Roast the ricotta until it goes a bit charred and interesting looking in places
- When both are cold, mix every thing together. Leave it a bit chunky if you want, but not too chunky.
- Take a filo sheet, lie it length ways across your work surface, brush it with oil and cut it into 4 pieces, each one a quarter the width of what is in front of you. Sprinkle over some of the coriander mix.
- Take a tablespoon of mix, squash it into a sausage shape and roll it up in a length of filo, making sure to fold the ends in so that the filling doesn’t come out.
- Repeat with the remaining filo sheets, brush them with oil again and cook for about 15 minutes until golden.