These crisp pastries stuffed with gooey cheese and veg will make any Christmas party a raving success.
- Heat oil in a large non-stick frying pan over medium heat. Add the pumpkin and cook, stirring occasionally, for 5 minutes or until golden brown. Add the capsicum and cook, stirring, for 2 minutes or until just tender. Add the broccoli and peas and cook, stirring, for 2 minutes or until broccoli is bright green and tender crisp. Remove from heat and set aside for 10 minutes to cool.
- Add the creamed corn and cheese to the pumpkin mixture and stir until just combined. Season with salt and pepper.
- Preheat oven to 180°C. Brush a baking tray with extra oil to lightlygrease. Divide the pumpkin mixture into 8 equal portions. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with a little melted butter. Top with another filo sheet, rotating slightly. Continue layering with melted butter and 2 more filo sheets. Place 1 portion of pumpkin mixture in the centre of the filo stack. Pinch the edges together to enclose the filling and form a pouch. Place on prepared tray. Repeat with the remaining filo, melted butter and pumpkin mixture.
- Bake in preheated oven for 20 minutes or until golden brown and heated through. Remove from oven and set aside for 5 minutes to cool slightly.
- Meanwhile, place the chives in a medium heatproof bowl. Cover with boiling water and set aside for 1 minute to soften. Drain well. Tie 2 chives around the neck of each filo pouch. Arrange on a serving platter and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set