James Martin’s easy pumpkin recipe is perfect for a sweet snack or deliciously different dessert.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents a compilation of favourite Saturday Kitchen moments.