Pumpkin, apricot and brie savoury tarts
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Ingredients
4 large sheets of filo pastry, each one cut into four
olive oil, for brushingÂ
300g pumpkin cubes, roastedÂ
50g soft dried apricots, slicedÂ
50g walnuts, roughly choppedÂ
½ tsp honeyÂ
100g brie cheese, roughly chopped
Method
Preheat your oven to 190°C and line a large flat baking tray with parchment.
Lay four of the small rectangles of filo onto the tray. Brush each sheet with oil and lay the other sheet on top at right angles. Repeat this so that each pastry pile is made up of 4 sheets of pastry.
Toss the apricots and walnuts in the honey and mix this with the roasted pumpkin. Scoop the mixture into the center of each pile of pastry and season with cracked black pepper and some sea salt. Pinch up the sides of each pastry bundle until it forms a parcel around the filling.
Sprinkle cubes of brie on top and bake for about 15 minutes until the pastry is golden and the filling is heated through.
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