Pumpkin and cashew nut cream samosas
Ingredients for 4 people:
1/2 small pumpkin, 1 roll of filo pastry, 200 g cashew nuts, Oregano, EVOO
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PREPARATION
1. Hydrate the cashew nuts by soaking them in a bowl.
2. Bake the pumpkin for 1 hour at a temperature of 200ºor until we prick it and it is creamy
3. Crumble the flesh and add oregano. Set aside and cool.
4. Cut a sheet of filo pastry lengthways into four strips, and join two together with another two superimposed. Put some pumpkin mixture on it and fold into a triangle. Brush with oil and bake for 5 minutes at 200ºC.
5. Grind the cashew nuts with the water. The result will be a paste very similar to cheese that will be the accompaniment.
