Filo pastry is great standby for making fancy-looking tart or pie cases with minimal effort. Here it is used to give a twist to a classic American dessert.
For the sorbet, whisk the cranberry juice and maple syrup together in a large bowl. Pour the mixture into a plastic container and place in the freezer. Mix the sorbet regularly for the first four hours to prevent ice crystals forming, then leave in the freezer overnight.
For the oranges, heat a non-stick frying pan over a medium to high heat. Sprinkle the orange slices evenly with the sugar. When the pan is hot, add the orange slices and cook for 2-3 minutes on each side or until they are a dark caramel colour. Transfer them from the pan onto baking parchment and let cool.
For the pie, preheat the oven to 180C/375F/Gas 5. Place one piece of filo pastry onto a work surface, brush with a little melted butter and place a second sheet on top. Brush with more melted butter, cut this double sheet in half and use one half to line a buttered ramekin; the excess pastry should hang over the sides. Line the remaining ramekins with the remaining pastry.
Place the pastry-lined ramekins in oven and bake for 8-10 minutes or until golden-brown and crisp. When cool enough to handle, carefully remove the pastry cases from the ramekins, place onto a greased baking tray and let cool.
Meanwhile, boil the squash in a large pan of water until tender. Drain very well then return to the pan to steam dry. Place the cooked squash, grated nutmeg, sugar, cream and cubes of butter in a food processor and blend until you have a smooth purée.
Spoon the mixture into the pastry cases and bake for 15 minutes. Remove the pies from the oven and set aside.
For the sauce, melt the chocolate in a bowl set over a pan of simmering water, taking care that the bottom of the bowl does not touch the water. Place the beer, sugar and vanilla seeds in a small pan and bring to a simmer. Whisk this mixture into the melted chocolate, beat until smooth then set aside and keep warm.
To serve, place the pies in the middle of serving plates. Add a scoop of sorbet and a slice of caramelised orange to each and pour over the white chocolate sauce.
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