Butternut Squash and Chorizo Mini Filo Parcels

Butternut Squash and Chorizo Mini Filo Parcels

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people


For the filling:

  • 500g                    butternut squash                                        
  • 3 tbsp                  olive oil       
  • 30g                      fresh thyme                                
  • As needed           seasoning
  • 1                          onion                                                          
  • 2                          garlic cloves
  • 1 tbsp                  olive oil
  • 50ml                    white wine (preferably Sauvignon Blanc)
  • 100ml                  chicken stock
  • 200g                    chorizo

To finish:

  • As needed          cornflour (for dusting)
  • 4 sheets              ready-made filo pastry                               
  • 75g                     unsalted butter, melted                               

For the dip:

  • 300g                   sour cream
  • 70g                     cream cheese
  • 2 tbsp                 sundried tomato tapenade                          
  • 1 tsp                   chilli paste, or freshly chopped chilli           
  • 1 tsp                   lemon juice
  • 1 Tbsp                chives, finely chopped                
  • As needed          seasoning


Makes: 24 mini filo parcels

  • Preheat the oven to 220C/Gas 7 and line 2 baking trays with non-stick baking paper.
  • Peel, core and cut the squash into 2cm cubes. De-stalk the thyme and trim, peel and quarter the onion
  • Peel and cut each garlic clove in half then cut the chorizo into 15mm cubes
  • Add the squash, oil, thyme and seasoning) into a large roasting dish. Toss together until the squash is well coated.
  • Roast on the middle shelf of the oven for 15–20 minutes, or until the squash is tender and starting to brown at the edges.
  • Fit the mini chopper attachment to your Triblade System Hand Blender, add the onion and garlic to the bowl and pulse in short bursts until roughly chopped.
  • Heat the olive oil in a medium frying pan and add the chopped onions and garlic, frying until soft.
  • Add the wine and chicken stock to the pan, increase the heat to a rapid simmer and cook for 2 minutes until the volume of liquid has reduced by half. Remove from the heat, transfer to a separate bowl and set aside to cool.
  • In the same frying pan, add the chorizo and fry until just starting to brown at the edges. Remove from the heat, drain the oil from the chorizo into a small bowl and set aside to cool.
  • Next, put the chorizo in a separate bowl lined with kitchen paper and set aside.
  • In a large mixing bowl add half of the roasted squash, the onion, stock mixture and the reserved chorizo oil.
  • Fit the masher attachment to your Triblade System hand blender, select a slow speed and mash until you have a thick purée. Season to taste with salt and pepper.
  • Dust a work surface with the cornflour, lay out the filo and then cut it into 7cm squares.
  • Take one square, brush both sides with melted butter and place on the baking tray. Then place another square on top at a 45-degree angle and apply more butter to the top.
  • Add roughly a teaspoon of purée to the middle of the square, followed by two pieces of chorizo and a cube of the butternut squash.
  • Draw the edges of the filo around the purée to form a neat package and pinch together 1cm of pastry at the top. Repeat to make 24 savoury parcels, then bake for 10–15 minutes until golden-brown and crisp on the bottom.
  • Finally, to make the dip, add all the dip ingredients to the chopper bowl and fit the attachment to your hand blender. Blend together until you reach a smooth consistency.
  • Serve the parcels warm, garnished with the fresh thyme, alongside the dip.

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