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Pumpkin b'stilla with beetroot and yoghurt sauce

Name: Pumpkin b'stilla with beetroot and yoghurt sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 500g butternut pumpkin, peeled, seeds removed, 1 cup chopped, remainder grated; 2 tbs olive oil; 1 onion, thinly sliced; 100g unsalted butter, chopped; 1 tbs honey; Pinch of caster sugar; 1 tsp ground cinnamon; Pinch of freshly grated nutmeg; 1 star anise; 1 tsp dried chilli flakes; 1 tbs sultanas; 1 tbs pine nuts; 2 tbs chopped flat-leaf parsley leaves; 2 eggs; 8 sheets filo pastry; 1 large beetroot, peeled; 2 tbs thick natural yoghurt; 2 tbs mint leaves

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30m

Pumpkin b'stilla with beetroot & yoghurt sauce

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by Matt Wilkinson

Chef and author

Oct 02, 2015

"B’stilla is traditionally a Moroccan sweet and savoury pie made up of pigeon or chicken. I made my first b’stilla back in 2004 and this recipe is very similar, but here I use pumpkin as the base." Matt Wilkinson

500g butternut pumpkin, peeled, seeds removed, 1 cup chopped, remainder grated
2 tbs olive oil
1 onion, thinly sliced
100g unsalted butter, chopped
1 tbs honey
Pinch of caster sugar
1 tsp ground cinnamon
Pinch of freshly grated nutmeg
1 star anise
1 tsp dried chilli flakes
1 tbs sultanas
1 tbs pine nuts
2 tbs chopped flat-leaf parsley leaves
2 eggs
8 sheets filo pastry

Beetroot & yoghurt sauce

1 large beetroot, peeled
2 tbs thick natural yoghurt
2 tbs mint leaves

Method

1.

Place chopped pumpkin in a pan and cover with boiling water. Bring to the boil over high heat, then cook for 3 minutes or until just tender. Drain and set aside.
2.

Heat oil in a large saucepan over medium heat. Add the onion, grated pumpkin and 20g butter, and cook, stirring, for 6 minutes or until softened. Add the honey, sugar and spices, season and cook for 4 minutes or until infused. Add 1 1/2 cups (375ml) water and cook, stirring occasionally, for 20 minutes or until the liquid has evaporated, adding the chopped pumpkin for the final 5 minutes of cooking. Remove from heat, then add sultanas, pine nuts and parsley. Add the eggs and stir well to combine.
3.

Preheat oven to 200°C. Melt remaining 80g butter in a heatproof bowl. Grease four 11cm round ovenproof frypans. Halve filo sheets and lay on a clean work surface. Working with four sheets at a time, and covering remaining filo with a damp tea towel to prevent it drying out, brush each sheet with melted butter and stack on top of one another, then place in a frypan, allowing the pastry to overhang. Add one-quarter pumpkin mixture to frypan, then fold overhanging pastry over filling. Brush with melted butter. Repeat with remaining pastry, filling and butter.
4.

Working with one frypan at a time, place over medium heat and cook for 2 minutes or until slightly crisp on the base. Transfer all frypans to oven and bake for 25 minutes or until crisp and golden.
5.

Meanwhile, for the sauce, coarsely grate the beetroot and combine with 1/2 tsp salt. Set aside for 10 minutes to soften, then fold through the yoghurt. Season to taste and scatter with mint. Serve with b’stillas.