Cook Time: 50-60 mins total
Prep Time: 20-30 mins
400g Pumpkin deseeded and cut into 2cm cubes
400g tin Cannellini (white) beans rinsed & drained
2 tbsps Zest Indian Spice Paste
¼ cup pepitas
1/8 cup sunflower seeds
½ cup chopped parsley
9 sheets frozen Filo pastry
100g plain yoghurt
Preheat oven to 180°C.
Coat pumpkin with Indian Spice Paste and roast for 20mins or until cooked with a little colour. Mix pumpkin with other ingredients and cool.
Thaw filo pastry and melt butter in saucepan. Brush one sheet of filo with melted butter and lay on the next sheet. Brush the top sheet with melted butter and put on another sheet. Repeat and now you’ll have 3 sheets together.
Repeat twice more until you have three piles of three sheets.
Spread a third of the mix along the bottom of the narrow end of the sheet and roll tightly to make a sausage shape. Repeat this with the other two piles.
Put the three sausages on a prepared baking sheet with 2cm space in between each. Brush each sausage with butter and bake for 15-20mins or until golden brown and crisp.
Once cooked, cut into the desired length and serve with a little plain yoghurt.
Simple Kitchen Recipes
Created by: Zest Byron Bay