Ingredients

• 1kg/2lbs 2oz pumpkin
• peeled
• roughly chopped
• about 500g/1lb caster sugar
• 1x 300g/10½oz pack filo pastry
• vegetable oil
• for frying
• 50g/2oz icing sugar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Bake the pumpkin pieces for 30 minutes
• or until tender.
• Weigh the cooked pumpkin and measure two-thirds of its weight in sugar (e.g. if the pumpkin weighs 750g/1lb 10oz
• use 500g/1lb sugar). Place the pumpkin into a food processor and blend until smooth.
• Transfer the pumpkin into a saucepan with the sugar and cook over a low heat
• stirring occasionally
• for 30 minutes. Set aside to cool.
• Lay out two filo sheets on a lightly floured surface. Cut the sheets into rectangular pieces measuring 7.5cm x 15cm/6in x 3in.
• Place a spoonful of pumpkin purée at one end of the pastry sheet. Fold one corner of the pastry over the mixture so that it forms a triangle
• then fold the remaining pastry over the top to continue the triangle pattern. Repeat until all of the pastry has been folded and you have a triangle-shaped pastry. Brush the end of the pastry with water and seal. Repeat with the remaining filling and pastry.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended).
• Carefully place the pastries into the hot oil and cook for 2-3 minutes or until just cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
• Dust with icing sugar and serve warm.