- 1 small butternut squash peeled and diced
- 1 small onion finely diced (half for the filling and half for the fricassee)
- 2 cloves of garlic finely chopped
- 100gms of quinoa
- A blend of spices 1 teaspoon of each
- Turmeric, ground coriander, cumin seeds, chilli powder
- 200gms fresh peas cooked and shelled
- 1small punnet of pea shoots
- 8 sheets of filo pastry cut in to long strips
- 200mls of double cream
- A splash of white wine (optional)
- 150gms of unsalted butter (half melted completely)
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 and keeping the shape (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 you will know when it’s cooked as 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 un melted butter, as it begins to melt add in half of your diced onions and garlic and gently cook until they start to turn golden brown, then add in 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, set aside.
4. Filo pastry is very fragile and dries out quickly. I suggest you keep it under a damp cloth whilst working with it to avoid this.
5. To prepare your cooking mould brush it generously with the melted butter.
6. Then begin to layer in your filo pastry so it overlaps the edge of your mould one strip at a time, ensure the whole mould is coated. Once complete brush the inside of the filo lined mould with more melted butter and then fill to the brim with your quinoa/squash mix.
7. Carefully bring all the overlapped pastry to the centre and gently pinch together sealing the mix inside. (Don't worry if any edges are sticking out as this will add to the final effect). Gently splash the top with more melted butter and place into a hot oven (210°) for 12 minutes or until pastry on top is golden brown and crisp.
8. To make the fricassee add the remaining butter, onions, and garlic to a pan and gently cook until translucent. (At this stage you can add in the optional white wine and reduce until the wine has been absorbed). Add a pinch of nutmeg and the double cream, season with salt and pepper add in the peas and reduce until thick.
9. To assemble the dish, gently remove the filo parcel from the mould using an oven cloth and place on to kitchen paper. On to a warmed plate spoon on your peas fricassee, place the filo parcel on top and garnish with pea shoots.