BUTTERNUT-STUFFED FILO WITH TRUFFLE AVONAISE

Serving

4 people

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

Equipment

2 sheets of baking paper
8 pieces butchers twine (35 cm)
Whisk or hand blender
Star shaped cookie cutters in different sizes

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.

BUTTERNUT-STUFFED FILO WITH TRUFFLE AVONAISE

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