BUTTERNUTSTUFFED FILO WITH TRUFFLE AVONAISE
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RVES
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This veggie main is healthy but indulgent thanks to the generous lashings of truffle oil. You can find pre-rolled filo dough in the frozen section of most supermarkets. The thin layers cook into a golden, crispy parcel that’s completely irresistible. INGREDIENTS For the parcels:
For the truffle avonaise:
500g pumpkin or butternut squash, diced into 5cm cubes
1 avocado, pit and skin removed
1 small red onion, finely chopped 1 garlic clove, peeled and grated 1 sprig of fresh rosemary 1 410g can of green or puy lentils, ±200g drained A handful of black olives, pitted
4 tbsp. truffle oil 2 tsp. truffle tapenade Sea salt and pepper To garnish: 1 avocado pomegranate seeds, 1 sprig of fresh rosemary
200g feta cheese, crumbled 8 sheets pre-made filo pastry 1 egg yolk 1 tbsp. truffle oil Sea salt and pepper
EQUIPMENT NEEDED 2 sheets of baking paper
Whisk or hand blender
8 pieces butchers twine (35 cm)
Star shaped cookie cutters in different sizes
METHOD 1 Preheat oven to 200°C/ 390°F/gas mark 6. Spread the pumpkin cubes onto a baking tray lined with baking paper and drizzle with 1 tbsp. of truffle oil. Bake for ±30 minutes until soft.
4 Whisk the egg yolk and truffle oil together in a small bowl and brush it over the parcels. Put them on a baking tray lined with baking paper and bake for ±15 minutes until golden brown and crispy.
2 Combine all the other ingredients together (except for the pastry, egg and truffle oil). Season with salt and pepper. Stir in the roasted pumpkin and divide into 4 portions.
5 While the parcels bake, thinly slice one avocado and use your cookie cutters to make avocado stars.
3 Place one of the filo sheets onto your cutting board, brush with water, then lay a second sheet crosswise on top of the first. Spoon a portion off the stuffing into the center of the pastry and roll it up. Twist the ends and use the twine to make a nice bow to secure them. Repeat 3 more times until you have 4 parcels.
6 Combine all the ingredients together for the truffle avonaise using a hand blender. Mix until super smooth and season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking. 7 Serve on a platter decorated with pomegranate seeds, avocado stars and the sprig of fresh rosemary.
DINNER
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