Name: Pumpkin and hazelnut triangles
Cook time: 45 min
Total time: 45 min
Ingredients: 600 gram butternut pumpkin, peeled, chopped; 2 tablespoon olive oil; 1 garlic clove, crushed; 1 tablespoon sage, chopped; 12 sheets filo pastry; 90 gram butter, melted; 200 gram feta, crumbled; 1/4 cup hazelnuts, toasted, chopped; 2 teaspoon sesame seeds; dip, baby bocconcini, baguette, prosciutto-wrapped asparagus, basil leaves, to serve

Ingredients

600 gram butternut pumpkin, peeled, chopped

2 tablespoon olive oil

1 garlic clove, crushed

1 tablespoon sage, chopped

12 sheets filo pastry

90 gram butter, melted

200 gram feta, crumbled

1/4 cup hazelnuts, toasted, chopped

2 teaspoon sesame seeds

dip, baby bocconcini, baguette, prosciutto-wrapped asparagus, basil leaves, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease and line 2 oven trays with baking paper.

2.Combine pumpkin, oil and garlic in a large baking dish. Season to taste and toss to coat. Bake 20-25 minutes, until tender, adding sage 5 minutes before end of cooking time. Cool.

3.Layer 2 sheets filo, brushing each with butter. Cut stack lengthwise into 4 strips.

4.Transfer pumpkin mixture to a large bowl with feta and nuts.

5.Place 1 tablespoon pumpkin mixture in one corner of each strip. Fold filo over to cover filling forming a triangle. Continue folding, keeping the shape, until the end of pastry strip.

6.Arrange on trays. Brush with butter. Sprinkle with sesame seeds. Repeat with remaining pastry and filling.

7.Bake 15-20 minutes, until golden and crisp. Serve warm with dip, bocconcini, sliced baguette, asparagus and basil leaves as an antipasto platter.

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Ingredients

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