Santa sacks

Recipes / Vegetarian

These crisp pastries stuffed with gooey cheese and veg will make any Christmas party a raving success.

Recipe «Santa sacks» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 250g butternut pumpkin, deseeded, peeled, cut into 1cm pieces, 1 red capsicum, halved, deseeded, finely chopped, 200g broccoli, cut into small florets, 80g frozen peas, thawed , 1 x 310g can creamed corn, 80g coarsely grated cheddar, Salt & freshly ground black pepper , Olive oil, extra, to grease, 16 sheets filo pastry, halved crossways, 50g butter, melted, 16 long fresh chives.

Ingredients:

  • 1 tbsp olive oil 
  • 250g butternut pumpkin, deseeded, peeled, cut into 1cm pieces 
  • 1 red capsicum, halved, deseeded, finely chopped 
  • 200g broccoli, cut into small florets 
  • 80g frozen peas, thawed 
  • 1 x 310g can creamed corn 
  • 80g coarsely grated cheddar 
  • Salt & freshly ground black pepper 
  • Olive oil, extra, to grease 
  • 16 sheets filo pastry, halved crossways 
  • 50g butter, melted 
  • 16 long fresh chives 

Instructions

  1. 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.
  2. Add the creamed corn and cheese to the pumpkin mixture and stir until just combined. Season with salt and pepper.
  3. 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.
  4. 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.
  5. 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.