The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pumpkin filo pies


You'll need

18 sheets filo pastry (about 1 pack) 100 gm unsalted butter, melted 1 egg, lightly whisked 40 gm (¼ cup) white sesame seeds For dusting: pure icing sugar and ground cinnamon   Pumpkin and feta filling 670 gm butternut pumpkin (about ½), seeds removed 100 gm feta, coarsely crumbled 1 tbsp ground cinnamon

Method

  • 01
  • For pumpkin and feta filling, place pumpkin in a steamer basket fitted over a saucepan of boiling water, steam until tender (30-35 minutes). Transfer to a bowl, coarsely mash with a fork, then cool. Add feta and cinnamon, season to taste and set aside.
  • 02
  • Preheat oven to 180C. Lay a sheet of filo on a clean work surface, brush with melted butter and top with another layer of filo, then repeat. Brush the top with butter and fold shortest sides over to meet. Divide the pumpkin filling into 6 and spread one-sixth along the longest side, leaving 3cm at each end. Fold in sides, then roll up loosely and twist into a coil. Place onto a baking-paper-lined oven tray. Repeat with remaining pastry and filling. Brush tops with beaten egg, scatter with sesame seeds, bake until golden (15-20 minutes). Serve immediately dusted with a little icing sugar and a pinch of cinnamon.

Cinnamon and icing sugar on a savoury pie may sound strange (unless you're familiar with pastilla) but it really works with the flakiness of the filo and the smooth pumpkin. When rolling the pumpkin filling in the filo, ensure it's quite loose otherwise the pastry will break when you form the coil.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2009

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×