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  3. Chorizo and Squash Parcels

Chorizo and Squash Parcels

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings: 8
Makes:

500 g butternut squash
3  olive oil
30 g fresh thyme
  salt, to taste
  black pepper, to taste


1  onion


2  garlic clove
1  olive oil
50 ml sauvignon blanc
100 g chicken stock, hot
200 g chorizo
  salt, to taste
  black pepper, to taste


  cornflour, as needed
4 sheets filo pastry
75 g unsalted butter, melted


300 g sour cream
70 g cream cheese
2  sundried tomato tapenade
1 tsp. chili paste
1 tsp. lemon juice
1  fresh chives


  fresh thyme, as needed


Instructions

STEP 1/7

Peel the squash and cut into 2 cm cubes.

Destalk the thyme.

Peel and quarter the onion.

Peel, destem and halve the garlic.

Cut the chorizo into 15 mm cubes.

STEP 2/7

Pre-heat the oven to 220°C.

Line the baking trays with parchment paper.

Connect the Masher attachment to power handle.

Fit the blade to the chopper bowl.

STEP 3/7

Add Ingredients 1 (squash, oil, thyme, seasoning) into a large baking dish.

Toss together until the squash is well coated.

Roast at 220°C for 15-20 minutes until the squash is tender and starting to brown at the edges.

Remove from the oven and set aside.

STEP 4/7

Add the first two items of Ingredients 2 (onion, garlic) into the chopper bowl.

Pulse until roughly chopped and set aside.

Add the next item of Ingredients 2 (oil) into a medium frying pan.

Place over a medium heat until hot.

Transfer the chopped onion and garlic into the frying pan.

Fry until soft

Add the next two items of Ingredients 2 (wine, chicken stock) into the frying pan.

Cook for 2 minutes until the liquid has reduced in half.

Remove from the heat.

Transfer the content of the frying pan into a large bowl and let cool.

Add the remaining item of Ingredients 2 (chorizo) into the frying pan.

Fry until just starting to brown at the edges.

Remove from the heat and drain the oil into a small bowl.

Transfer the chorizo to a plate lined with kitchen towel to drain.

Transfer half of the roasted squash, the onion and garlic mixture, stock mixture and reserve oil into a large mixing bowl.

Using a masher attachment, mash on slow speed until a thick purée.

Season with the remaining Ingredients 2 (salt, pepper) and set aside.

STEP 5/7

Dust a work surface with the first item of Ingredients 3 (cornflour).

Lay the second item of Ingredients 3 (filo pastry) on the dusted work surface.

Cut the filo pastry into 7 cm squares.

Brush each square with the next item of Ingredients 3 (melted butter).

Place one square on the baking tray.

Place another square on top at a 45-degree angle.

Brush the top with more melted butter.

Add a teaspoon of the purée to the middle of each square.

Top with two pieces of chorizo and a cube of butternut squash.

Draw the edges of the filo around the purée to form a neat package.

Pinch together 1 cm of pastry at the top.

Repeat the same to make 24 parcels.

Bake at 220°C for 10-15 minutes until golden brown and crisp on the bottom.

STEP 6/7

Add Ingredients 4 (sour cream, cream cheese, tomato tapenade, chili paste, lemon juice, chives) into the chopper bowl.

Attach the cover and connect the power handle.

Blend until smooth.

STEP 7/7

Serve warm parcels with the dip.

Garnish with fresh thyme.

  1. Back to homepage
  2. Recipes
  3. Chorizo and Squash Parcels

Chorizo and Squash Parcels

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:8
Makes:

Ingredients


500 g butternut squash
3  olive oil
30 g fresh thyme
  salt, to taste
  black pepper, to taste


1  onion


2  garlic clove
1  olive oil
50 ml sauvignon blanc
100 g chicken stock, hot
200 g chorizo
  salt, to taste
  black pepper, to taste


  cornflour, as needed
4 sheets filo pastry
75 g unsalted butter, melted


300 g sour cream
70 g cream cheese
2  sundried tomato tapenade
1 tsp. chili paste
1 tsp. lemon juice
1  fresh chives


  fresh thyme, as needed

Instructions

STEP 1/7

Peel the squash and cut into 2 cm cubes.

Destalk the thyme.

Peel and quarter the onion.

Peel, destem and halve the garlic.

Cut the chorizo into 15 mm cubes.

STEP 2/7

Pre-heat the oven to 220°C.

Line the baking trays with parchment paper.

Connect the Masher attachment to power handle.

Fit the blade to the chopper bowl.

STEP 3/7

Add Ingredients 1 (squash, oil, thyme, seasoning) into a large baking dish.

Toss together until the squash is well coated.

Roast at 220°C for 15-20 minutes until the squash is tender and starting to brown at the edges.

Remove from the oven and set aside.

STEP 4/7

Add the first two items of Ingredients 2 (onion, garlic) into the chopper bowl.

Pulse until roughly chopped and set aside.

Add the next item of Ingredients 2 (oil) into a medium frying pan.

Place over a medium heat until hot.

Transfer the chopped onion and garlic into the frying pan.

Fry until soft

Add the next two items of Ingredients 2 (wine, chicken stock) into the frying pan.

Cook for 2 minutes until the liquid has reduced in half.

Remove from the heat.

Transfer the content of the frying pan into a large bowl and let cool.

Add the remaining item of Ingredients 2 (chorizo) into the frying pan.

Fry until just starting to brown at the edges.

Remove from the heat and drain the oil into a small bowl.

Transfer the chorizo to a plate lined with kitchen towel to drain.

Transfer half of the roasted squash, the onion and garlic mixture, stock mixture and reserve oil into a large mixing bowl.

Using a masher attachment, mash on slow speed until a thick purée.

Season with the remaining Ingredients 2 (salt, pepper) and set aside.

STEP 5/7

Dust a work surface with the first item of Ingredients 3 (cornflour).

Lay the second item of Ingredients 3 (filo pastry) on the dusted work surface.

Cut the filo pastry into 7 cm squares.

Brush each square with the next item of Ingredients 3 (melted butter).

Place one square on the baking tray.

Place another square on top at a 45-degree angle.

Brush the top with more melted butter.

Add a teaspoon of the purée to the middle of each square.

Top with two pieces of chorizo and a cube of butternut squash.

Draw the edges of the filo around the purée to form a neat package.

Pinch together 1 cm of pastry at the top.

Repeat the same to make 24 parcels.

Bake at 220°C for 10-15 minutes until golden brown and crisp on the bottom.

STEP 6/7

Add Ingredients 4 (sour cream, cream cheese, tomato tapenade, chili paste, lemon juice, chives) into the chopper bowl.

Attach the cover and connect the power handle.

Blend until smooth.

STEP 7/7

Serve warm parcels with the dip.

Garnish with fresh thyme.

Notes