Smoked Cheese Fillo Scrunchies

Ingredients

Serves 6

200 g pumpkin, peeled and diced

1 red capsicum

2 tbsp extra virgin olive oil 

50 g pine nuts

100 g smoked cheddar, grated

1 tbsp fresh thyme, chopped

1 pinch salt

1 pinch pepper

25 g unsalted butter, melted

9 sheets Antoniou Fillo Pastry

Method

For this Filo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature.

Preheat oven to 200°C. 

On a prepared baking tray roast pumpkin and capsicum with a little extra virgin olive oil for 25-30 minutes or until golden. 

In a small non-stick frying pan toast pine nuts until golden brown. Set aside. 

In a large bowl mix pumpkin, capsicum, pine nuts, smoked cheese, thyme, salt and pepper together. 

Place the Filo Pastry sheets on top of each other and cut into 4 equal rectangles (3 rectangles for each scrunchy), 36 rectangles in total.

Grease a 12-holed muffin tray with butter, take 3 rectangles of Fillo at a time and brush each one with melted butter and lay them overlapping each other to form a star.  

Divide filling between the 12 stars. Draw up the edges into the middle and loosely scrunch together. 

Brush each scrunchy with butter and bake for 10-15 minutes or until golden.

Serve warm.

Recipe by Rosie Mansfield - Good Chef Bad Chef