Spiced butternut squash, quinoa and filo parcel with a spring pea fricassee
Serves 4 people*
- 1 butternut squash peeled and diced
- 1 small onion finely diced
- 2 cloves of garlic finely chopped
- 100gm of quinoa
- A spice mix of 1 teaspoon each of turmeric, ground coriander, cumin seeds and chilli powder
- 200gm fresh peas cooked and shelled
- 1 small punnet of pea shoots
- 8 sheets of filo pastry cut into long strips (keep under a damp cloth to avoid drying)
- 200ml of double cream
- A splash of white wine (optional)
- 150gm of soft unsalted butter
- A cooking mould - which could be an oven proof individual ramekin, dariole mould or coffee cup
- A pastry brush
1. Place the butternut squash in a small pan and cover with water. Add a pinch of salt and bring to the boil, cook until tender (a knife should easily go in). Set aside and allow to cool.
2. In a separate pan cook the quinoa by adding twice the amount of water to quinoa and a pinch of salt and gently simmer for about 20 minutes. When it’s cooked, the grains will open slightly and all the liquid will be absorbed. Remove from the heat and allow to cool.
3. In a small frying pan, add a quarter of the butter with half the diced onions and garlic and gently cook until golden brown, then add all the spices, stirring well to ensure they don’t burn. As soon as they are fragrant, remove from the heat and mix with the butternut squash and quinoa and set aside.
4. Brush the cooking moulds generously with melted butter. Then layer strips of filo pastry into the moulds so they overlap the edge, one strip at a time. Once complete, brush the inside with more melted butter and then fill to the brim with your quinoa/squash mix.
5. Carefully bring all the overlapped pastry to the centre and gently pinch together, sealing the mix inside - don't worry if any edges stick out as this will add to the final effect. Gently dab the top with more melted butter and place into a hot oven (210°C) for 12 minutes or until pastry on top is golden brown and crisp.
6. Meanwhile make the fricassee by adding the remaining butter, onions, and garlic to a pan and gently cooking until translucent. At this stage, you can add the white wine and reduce until it’s been absorbed. Add a pinch of nutmeg and the double cream, season with salt and pepper, add in the peas and reduce until thick.
7. To assemble, gently remove the filo parcel from the mould using an oven cloth and place on kitchen paper. Spoon on your pea fricassee on a warmed plate, place the filo parcel on top and garnish with pea shoots.