Curried filo parcels

Photo: Steven Lawson

Curried chickpea & butternut squash filo parcels

400g cooked chickpeas

500g butternut squash (sweet potato and pumpkin are also good)

50g spinach roughly chopped

1 small onion, diced

2clove garlic, crushed

1cm ginger, peeled and finely chopped

1 tbs sultanas

1 tbsp curry powder

(see separate recipe, alternatively you can use a per mix of mild curry powder)

2 tbsp flaked almonds, toasted

2 tbsp freshly chopped coriander

1 packet filo pastry

4 tbs melted butter (or soy cream if vegan)

Salt & pepper to taste

Dice butternut squash into approx 2cm cubes, lightly oil and roast at 180c for approx 25min or until cooked through.

Sauté the diced onion in a splash of vegetable oil over a medium heat for 5min minutes, add ginger, crushed garlic, curry powder and cook for a further 5 minutes

Add, sultanas, cooked chickpeas, spinach and butternut squash salt and pepper and, cook for a further 10 minutes

Remove from heat and add the flaked almonds and chopped coriander, taste and adjust season if necessary

Unroll filo pastry and divide in half lengthwise, cover with a damp tea towel

using a pasty brush, brush a piece of filo with butter or soy cream, put another piece of pastry over the first one, brush again, put a heaped tablespoon of filling at one end of pastry and fold over forming either a triangle or a rectangle, fold over until pastry forms a parcel

Brush top with butter or soy cream and sprinkle with raw flaked almonds

repeat until you have used up all filling and pastry

bake at 180 degrees C for 20 minutes until golden, serve with yoghurt or chutney