Pumpkin Swirls With Pomegranate

Crunchy filo envelopes roasted pumpkin, pistachio and cranberry for a delicious vegetarian treat.

The ingredient of Pumpkin Swirls With Pomegranate

• 1 tbsp ras el hanout
• 1 2 cup 125ml olive oil
• 600g pumpkin cut into 2cm pieces
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 100g toasted pistachios finely chopped plus extra to serve
• 100g chickpeas rinsed drained
• 50g dried cranberries
• 2 tbsp lemon juice
• 1 2 bunch coriander finely chopped
• 12 sheets filo pastry
• 100g unsalted butter melted
• 30g sesame seeds
• honey to serve
• pomegranate seeds to serve

The Instruction of pumpkin swirls with pomegranate

• preheat the oven to 190c line a large baking tray with baking paper combine ras el hanout with 1 4 cup 60ml oil toss with pumpkin season and place on tray roast for 25 minutes or until tender
• heat remaining 1 4 cup 60ml oil in a frypan add onion and cook stirring for 2 3 minutes until softened add garlic pistachio chickpeas cranberries and pumpkin and stir to combine remove from heat roughly mash with lemon juice and coriander season and allow to cool
• lay 1 sheet of filo on the workbench brush with a little butter and place another sheet on top then brush with butter again place one sixth of the mixture along the longest side roll pastry to enclose filling then coil into a snail shape place on a baking paper lined baking tray and brush with a little more butter repeat with remaining filo butter and filling to make 6 swirls sprinkle with sesame seeds and bake for 15 20 minutes until golden
• serve warm drizzled with honey and topped with pomegranate and pistachio

Nutritions of Pumpkin Swirls With Pomegranate

fatContent: 557 826 calories
saturatedFatContent: 41 5 grams fat
carbohydrateContent: 12 4 grams saturated fat
sugarContent: 42 6 grams carbohydrates
fibreContent: 5 8 grams sugar
proteinContent: n a
cholesterolContent: 9 4 grams protein
sodiumContent: 36 milligrams cholesterol

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