I once tried making pastillas with a similar base, but they turned out disastrously—no visual appeal whatsoever—and I oversalted them like an amateur. This version, however, is much more refined.

Great as appetizers, side dishes, or even a light vegetarian meal if you go heavy on the pistachios.

(Yes, because pumpkin flesh isn’t exactly famous for its protein content, and two spoonfuls of cream won’t change that.)

Ingredients for a Dozen Samosas:

• 6 sheets of brick pastry
• 300g pumpkin flesh
• 40g shelled pistachios
• 8cl fresh cream
• 1g powdered saffron

Cut the pumpkin flesh into julienne strips and blanch for 4–5 minutes. Set aside.

Lightly toast the pistachios and crush them into coarse pieces.

In a bowl, mix the cream with the powdered saffron and add a pinch of salt.

Add 1 tablespoon of pumpkin, 1 teaspoon of saffron cream, and a pinch of crushed pistachios to each samosa.

I’ll let you Google the samosa folding technique. 😊

Lightly oil the samosas and bake for 10 minutes on each side at 180°C on parchment paper.