Butternut Stuffed Filo with Truffle Avonaise
These golden filo parcels are filled with roasted butternut and lentils, then served with a luxurious truffle "avonaise" where creamy avocado takes centre stage in both flavour and flair.
Ingredients
For the parcels:
500 g pumpkin or butternut squash, diced into 5cm cubes
1 small red onion, finely chopped
1 garlic clove, peeled and grated
1 sprig of fresh rosemary
410 g can of green or puy lentils, ±200g drained A handful of black olives, pitted
200 g feta cheese, crumbled
8 sheets of pre-made filo pastry
1 egg yolk
1 tbsp. truffle oil
Sea salt and pepper
For the truffle avonaise:
1 avocado, pit and skin removed
4 tbsp. truffle oil
2 tsp. truffle tapenade
Sea salt and pepper
To garnish:
1 avocado pomegranate seeds
1 sprig of fresh rosemary
Equipments
2 sheets of baking paper
8 pieces butchers twine (35 cm)
Whisk or hand blender
Star shaped cookie cutters in different sizes
For
4 people
.png)
Instructions
- Preheat oven to 200°C gas/mark 6. Spread the pumpkin cubes onto a baking tray lined with baking paper and drizzle with 1 tbsp. of truffle oil. Bake for ±30 minutes until soft.
- Combine all the other ingredients together (except for the pastry, egg and truffle oil). Season with salt and pepper. Stir in the roasted pumpkin and divide into 4 portions.
- Place one of the filo sheets onto your cutting board, brush with water, then lay a second sheet crosswise on top of the first. Spoon a portion of the stuffing into the centre of the pastry and roll it up. Twist the ends and use the twine to make a nice bow to secure them. Repeat 3 more times until you have 4 parcels.
- Whisk the egg yolk and truffle oil together in a small bowl and brush it over the parcels. Put them on a baking tray lined with baking paper and bake for ±15 minutes until golden brown and crispy.
- While the parcels bake, thinly slice one avocado and use your cookie cutters to make avocado stars.
- Combine all the ingredients together for the truffle avonaise using a hand blender. Mix until super smooth and season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
- Serve on a platter decorated with pomegranate seeds, avocado stars and a sprig of fresh rosemary.
