Mid week lunch.

here was a quick mid week lunch i whipped up from scraps in the fridge.
its a filo pastry wrap fillied with a pumpkin and ricotta cheese mixture, as well as bread crumbs from a corn cumin loaf i made a while back.

all those ingredients mixed together somehow made it taste like a pumpkin rendition of curry puffs.

Pumpkin and ricotta filo wrap.

Makes 8

1 pack of filo pastry
1/4 cup onion, diced
1/4 cup of bacon, diced
1/4 cup of celery, diced
1/4 cup of corn
1/4 cup carrot, diced
1/3 cup flat leaf parsley, finely chopped
1/2 tsp chilli powder
1/2 tsp paprika
1 tsp dried coriander
1 cup ricotta cheese
1/2 cup bread crumbs
1 tsp cumin seeds, toasted and lightly crushed
1/4 cup sun-dried tomatoes, roughly chopped
1/4 cup oilves, pitted and chopped roughly
1 1/2 cup pumpkin, diced and roasted or cooked in microwave until softened
oil to spray or brush
pepper
salt

1. Preheat oven to 180 degrees.
2. In a hot frying pan, add a tbs of olive oil and fry the bacon, carrot, corn, onion and celery. Cook until softened.
3. In a large bowl, add the mixture from the pan together with the pumpkin, olives, sun-dired tomatoes, bread crumbs, ricotta cheese, parsley and spices. Mix well and season with salt and pepper.
4. Lay out a sheet of filo pastry and spray or brush with oil or butter. Lay another piece on top and do the same. Repeat until you have 4 layers of filo pastry.
5. Cut each sheet into half, forming 2 rectangles and place about 3 tbs of mixture onto each sheet.
6. Roll it up gently once and fold in the sides and continue rolling until it forms a parcel.
7. Repeat until all the filling had run out and place each roll onto a baking tray lined with baking paper seam side down.
8. Spray or brush each roll with more butter or oil and bake in the oven for 45 minutes or until golden brown on top.
9 Serve with a side of a simple salad, tomato sauce and Dijon mustard for an extra kick.